Lentil And Brown Rice Chili Bake Food

BROWN RICE AND LENTILS

Steps:

• Preheat a medium saucepan or large skillet over medium heat. Add the onion and sauté for 2-3 minutes or until the onions are soft and begin to just turn brown.
• Add the rice, lentils, water (vegetable broth), and salt and pepper. Increase to medium-high heat. Bring everything to a boil then lower heat, cover, and simmer.
• Cook for 45 minutes or until the rice and lentils are tender and the liquid has been absorbed. Keep in mind, depending on your appliance or cookware, the cook time may vary.
• Remove from the heat and let sit for 10 minutes before serving.

SOUTHWEST LENTIL AND BROWN RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees and spray the bottom of a 9x13 ceramic or glass baking dish with cooking spray.
• Sauté the onion and poblanos (if not using poblanos just the onion) in the olive oil for 2-3 minutes in a medium sized skillet. When the onions are soft stir in the garlic and sauté another 30 seconds. Pour the mixture into the prepared baking dish.
• Add in the remaining ingredients, except the cheese, and stir together until well combined. Cover with aluminum foil and bake for 100-110 minutes, stirring everything once during the baking time.
• Remove the foil and sprinkle on the cheese. Bake another 15 minutes or until the cheese is melted. Remove the casserole from the oven and let it rest for 10 minutes before serving.
• Garnish with chopped tomatoes, avocado and cilantro.

SOUTHWESTERN LENTIL AND BROWN RICE BAKE

Steps:

• Preheat oven to 375 degrees.
• Combine all ingredients, except the cheese, in a deep 2-3 quart glass or ceramic baking dish and mix well. Cover with aluminum foil and bake 1 1/2 hours, stirring once while the mixture is baking.
• Remove the foil, stir in half the cheese and place the remaining cheese over the top.
• Return to oven (uncovered) and bake until cheese has melted, approximately 20 minutes.
• Allow to stand 10 minutes before serving.
• Garnish with chopped fresh cilantro.

BROWN RICE AND LENTIL BURGERS

Steps:

• In a medium saucepan, bring 1 1/2 cups of water to a boil.
• Add the lentils, reduce the heat and cook until softened, about 15 minutes.
• Drain and set aside.
• Meanwhile in another medium saucepan, bring 2 cups of water to a boil, add the rice.
• Reduce the heat, cover, and simmer until the rice is just tender, about 40 minutes.
• Drain and set aside.
• In a saute pan, heat the olive oil over medium heat and saute the garlic, onion, and peppers until slightly browned.
• Preheat oven to 350.
• In a large bowl, combine the lentils, rice and vegetables.
• Add the salt and pepper powder and mix well.
• Add a bit of bread crumbs or flour to hold the mixture together, if needed.
• Make into burger-sized patties and place on a baking sheet, or press into a loaf pan.
• Bake until slightly firm, about 15 minutes, or bake the loaf for about 25 minutes.

LENTIL RICE AND VEGGIE BAKE

Steps:

• Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
• Preheat oven to 350° F (175°C).
• Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
• In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce mixed with remaining basil, oregano, and cumin.
• Bake 30 minutes in the preheated oven, or until bubbly.
• This really doesn't need to bake since there is no meat it is more to heat and let the tastes meld together, this I find does not need the full 30 minute We also substitute cooked brown rice.

RICE AND LENTIL CASSEROLE

Steps:

• In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.

ZULANDT'S LENTIL CASSEROLE

Steps:

• In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
• Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
• Bake in the preheated oven just until cheese has melted, about 10 minutes.

LENTIL & BROWN RICE CASSEROLE

Steps:

• In a heavy skillet heat canola oil and gently saute the onions. Add all remaining ingredients except the cheese. Mix well and pour into the casserole dish. Sprinkle cheese on top and bake at 375 F for 30 minutes. Serve hot as a main dish.

LENTIL RICE AND VEGGIE BAKE

Steps:

• Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
• In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
• Bake 30 minutes in the preheated oven, until bubbly.

SPICY RICE, BEAN AND LENTIL CASSEROLE

Steps:

• In a non stick saucepan, heat oil over medium high heat.
• Add garlic, onions and green pepper, cook for 3 minutes.
• Stir in stock, brown rice, lentils, basil and chili powder, bring to boil.
• Reduce heat to medium low and cook, covered and stirring occasionally, for 30 to 40 minutes or until rice and lentils are tender and liquid is absorbed.
• Stir in beans, corn and salsa, cover and cook for 5 minutes or until heated through.