Serves 4
296 cal · 140 min
Herbed Lentils and Rice Casserole
Recipe GLPRaf54f575f0b2a9
A hearty, protein-rich casserole combining tender lentils and nutty brown rice, simmered together with aromatic herbs and topped with melted mozzarella cheese. This comforting one-dish meal is baked until everything is tender and the cheese is golden.
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Ingredients
2 2/3 cups low-sodium chicken broth
3/4 cup dry lentils, sorted and rinsed
3/4 cup chopped onion
1/2 cup dry brown rice
1/4 cup water
1/2 teaspoon fresh or dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 cup part-skim mozzarella cheese, divided
Directions
Preheat your oven to 350 °F. Wash your hands thoroughly with soap and water.
Sort through the dry lentils to remove any debris, then rinse them under cold water until the water runs clear.
In a 2 1/2 quart casserole dish, combine the chicken broth, rinsed lentils, chopped onion, dry brown rice, water, basil, oregano, and thyme. Stir to mix all ingredients evenly.
Sprinkle 1/4 cup of the mozzarella cheese over the mixture and stir gently to incorporate.
Cover the casserole dish tightly with aluminum foil and place it in the preheated 350 °F oven.
Bake covered for 1 hour, then carefully remove the foil and check the casserole. If the mixture appears dry or the liquid has been mostly absorbed, stir in an additional 1/4 to 1/2 cup of chicken broth as needed.
Re-cover with foil and continue baking for an additional 1 hour, until the lentils and rice are fully tender.
Remove the casserole from the oven and carefully take off the foil. Sprinkle the remaining 1/4 cup of mozzarella cheese evenly over the top.
Return to the oven uncovered and bake for 2 to 3 minutes until the cheese is completely melted and lightly golden.
Remove from the oven and let rest for a few minutes before serving.
