Thursday, November 26, 2009

Recipe: Lentil Rice Casserole

All of us know that eating a plant based diet is good for us and the environment, but meat protein is easy and everybody likes it. Plus I have to feed six kids a dinner they will eat. I have taken to balancing (or rather bargaining) the meals over the week. Monday night is a vegetarian dinner and I let Thursday be pizza. No, I do not eat the pizza, and yes, my stomach thanks me. But back to Monday night- I just made this lentil rice dish that was eaten and labeled “ok” by fussy children (translates to tasty in adult language). It is easy and very flavorful (pitta types or anyone who likes less spice should lighten up on the garlic and curry). A bowl of soup and a steamed veggie would complete the meal.
  • 1 large onion, sliced in half moons
  • 1T curry powder, 1/2t cumin, 1/4t cinnamon & 1/4t black pepper & salt
  • 1T olive oil
Saute the onion in the oil until light brown & soft. Add the spices and stir.
  • 1 cup brown rice
  • 3/4 cup lentils
  • 1T chopped garlic, 4 slices (1/8th inch thick) peeled fresh ginger & 1/2t salt
Add the rice to the onion pot and let it toast a few minutes. Add the remaining ingredients and stir well. Add 4 1/2 cups hot water and stir. Pour into a greased baking dish, cover with foil and bake at 350 degrees for 50 minutes or so until the water is absorbed. Fluff with a fork and remove the ginger.
I hope you try it and like it. This will serve 5-6 as a main dish.
Stay healthy & well,

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