Lentil Rice And Veggie Bake Food

BROWN RICE AND LENTIL CASSEROLE

Steps:

• Preheat the oven to 300 degrees.
• Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
• Cover with foil and bake for 1 hour 10 minutes.
• Then remove the foil, add the cheese, and bake for an additional 20 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 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.

VERY VEGGIE LENTIL BAKE

Steps:

• Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You'll need to stir constantly during the last 5 minutes or so, to ensure they don't stick to the bottom of the pan. Once they're cooked, don't drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.
• Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.
• Heat the oven to 190°C (Gas Mark 5 / 375°F).
• Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.
• Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.
• Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.

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.

RICE AND LENTIL LOAF (VEGETARIAN RECIPE)

Steps:

• In a medium saucepan, combine the water and lentils and bring it to a boil. Reduce the heat, cover and simmer for about 5 minutes.
• Add the rice and onion to the pan with lentils and stir to combine. Cover the pan and simmer for about 18-20 minutes until the liquid is absorbed and the lentils and rice are tender.
• Preheat your oven to 350 degrees F.
• Remove the pan from the heat and allow it cool for about 10 minutes.
• In a medium bowl, add the breadcrumbs, Parmesan cheese, salt, black pepper, and red pepper flakes. Mix to combine.
• In a separate bowl add the eggs, 2 teaspoons of the Worcestershire sauce, and half the marinara sauce. Stir to combine.
• Add the rice and lentil mixture to the egg mixture. Add the garlic, carrots, mushrooms and parsley. Stir to combine. Add the breadcrumb mixture and mix until all ingredients are combined.
• Lightly spray an 8x4-inch loaf pan or casserole dish with the nonstick cooking spray.
• Transfer the mixture to the loaf pan and press it firmly into the pan.
• Bake for 40-45 minutes or until the top of the loaf is golden. Remove from the oven and cool for 10 minutes.
• As the loaf cools, add the remaining marinara sauce and Worcestershire sauce to a small saucepan over medium heat. Add the cornstarch to a small cup along with 2 tablespoons water. Mix until smooth. A little at a time, add the cornstarch mixture to the marinara sauce. Stir until warmed through and the sauce thickens (just a minute or so). Remove from the heat.
• Spoon the marinara sauce over the top of the loaf before serving.

MEXICAN LENTIL AND BROWN RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Rinse the rice and lentils, and place in an 8x8 casserole dish with all other ingredients except cheese.
• Bake for 90 minutes, stirring twice during the cooking time. Add one cup of cheese while stirring the second time.
• When finished, sprinkle the remaining 1/2 cup of cheese on top and let it melt.

HERBED LENTILS AND RICE

Steps:

• In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice. Uncover; sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted.

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.

ITALIAN LENTIL & RICE PANTRY CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• In a large pot, add all ingredients for the casserole and bring to a boil. Reduce heat and simmer for about 20 minutes, until lentils and rice are done or slightly al dente.
• Meanwhile, combine the topping ingredients, and mix well.
• When the lentil and rice mixture is ready, transfer to a lightly oiled 8X13 casserole dish. Sprinkle the topping evenly over the mixture.
• Bake for 20-30 minutes, until bubbly and topping is slightly browned.

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.

CARROT LENTIL CASSEROLE

Steps:

• In a 3-qt. baking dish coated with cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes. Cover and bake at 350° for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender.

MIXED VEGETABLE LENTIL BAKE

Steps:

• Preheat oven to 190C
• Cook lentils in pan for 15-20mins stirring regularly meanwhile fry onion and vegetables.
• Whilst the lentils, onion and vegetables are cooking mix together tomatoes, spinach and vegetable stock
• When lentils, onion and vegetables are cooked mix together with tomatoes, spinach and vegetable stock mix.
• Spoon into a lightly greased baking dish and cook for 15-20mins (until golden) for best results serve with mini diced roast potatos

LENTIL AND BROWN RICE CHILI BAKE

Steps:

• 1. Preheat oven to 375 degrees. Spray a 3-qt. baking dish with nonstick spray; set aside.
• 2. Combine onions, lentils, rice, 1/3 each yellow and red bell peppers, and garlic in prepared baking dish. Stir in broth, salsa, black beans, and chili seasoning; spread evenly. Cover tightly with foil.
• 3. Bake for 1-1/4 hours. Uncover; stir in 1 cup cheese. Spoon mixture into 6 (12-oz.) casseroles. Sprinkle with remaining 1 cup cheese. Bake, uncovered, for 8 to 10 minutes or until cheese is melted. Let stand 5 minutes. Garnish with cilantro and additional bell peppers, if desired.

VEGAN RICE CASSEROLE WITH LENTILS

Steps:

• To make the cashew crumble cheese, in a food processor, grind the cashews into a meal (do not overprocess into cashew butter). Transfer them to a small bowl, and mix in the nutritional yeast. Little by little, add the liquid of your choice, stirring with a fork so that the mixture does not form clumps. The mixture should be crumbly. Set aside to dry until ready to use.
• Place the soaked lentils in a medium saucepan with the Italian seasoning, salt, and 1 cup water. Bring to a boil over high heat, then reduce the heat to medium, and cook, covered, until the lentils are cooked but still firm, about 15 minutes. Be careful not to overcook them. Set aside.
• Meanwhile, if using rice, place it in a medium saucepan with 2½ cups water. Bring to a boil and stir once. Cover the pan, reduce the heat to low, and simmer, covered, until the rice is cooked, about 25 minutes. Remove from the heat and let stand, covered, for 5 minutes. Remove the cover and fluff the rice. Set aside.
• If using pasta, bring a large saucepan of water to a boil. Add the pasta and cook according to the package instructions until the pasta is al dente. Drain thoroughly and set aside.
• Preheat the oven to 350°F.
• To prepare the sautéed vegetables, in a skillet with a lid, combine the sweet potatoes, cabbage, onion, garlic, dried basil, and 1½ cups of the vegetable broth. Cover and cook over medium heat, stirring occasionally, until the sweet potatoes are almost tender but still resist a bit when pierced with a knife, 15 to 20 minutes.
• Add the zucchini and bell pepper and cook, uncovered, until the vegetables are completely softened, about 10 minutes.
• In a small bowl, combine the remaining ½ cup vegetable broth and the arrowroot powder. Whisk until blended. Pour the mixture over the vegetables and stir gently to coat them. Cook over medium-low heat, uncovered, for 5 minutes. Remove from the heat and set aside.
• Meanwhile, prepare the tomato sauce. In a saucepan, combine the onion and ½ cup water. Cover and cook over high heat until the onions are very soft, about 10 minutes.
• Add the tomatoes, dried basil, pepper, and salt, and cook over medium heat until the sauce thickens a bit and the flavors merge, about 15 minutes. Remove the pan from the heat and stir in the fresh basil. Taste and adjust the seasoning. Set aside.
• Spread the rice or pasta in a 9 x 13-inch baking pan that is 2 inches deep. Layer the lentils over the rice to cover completely. Spread the sautéed vegetables over the lentils. Spoon the tomato sauce over the vegetables. Spread the cashew crumble cheese all over the top.
• Bake until the cashew cheese turns light brown, about 20 minutes.
• Serve hot.