Thursday, May 25, 2006

Lentil Rice Casserole

Put the following in a pot and bring to a boil:
3 c. water and bouillion or 3 c. chicken broth
3/4 c. uncooked lentils
1/2 c. uncooked brown rice
1 small chopped onion
1/2 tsp. basil leaves
1/4 tsp. oregano leaves
1/4 tsp. garlic powder or some minced garlic
Simmer on low for :35. Add water if needed.
To serve, top with 3/4 c. grated cheese and stir it in so that the casserole melts it.
Stir in some salsa and top with minced fresh parsley.

This recipe is from Sue Gregg's Main Dishes cookbook.

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