Rating: 4 stars
40 Ratings
  • 5 star values: 11
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1

A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.

Recipe Summary

cook:
2 hrs 5 mins
total:
2 hrs 20 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

496 calories; protein 24.1g; carbohydrates 66.5g; fat 15g; cholesterol 29.4mg; sodium 551.6mg. Full Nutrition
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