Wendy's Lentil & Brown Rice Casserole
- Number of Servings: 6
Ingredients
Directions
3/4 cup dried red lentils3/4 cup brown rice1 med onion, chopped3 cups vegetable stock1 14 ox can crushed tomatoes1/2 tsp dried basil1/2 tsp dried oregano3/4 cup cheese, grated, optional
Combine ingredients except cheese and bake covered at 350 for 1.5 hours. Add cheese and brown uncovered until melted.
2 large or 4 small servings.
Number of Servings: 6
Recipe submitted by SparkPeople user PHLOXY.
2 large or 4 small servings.
Number of Servings: 6
Recipe submitted by SparkPeople user PHLOXY.
Nutritional Info Amount Per Serving
- Calories: 142.4
- Total Fat: 3.0 g
- Cholesterol: 7.5 mg
- Sodium: 183.3 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 4.1 g
- Protein: 8.5 g
Member Reviews
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STRINGI719
I feared this might be a bit bland, so I added some fresh garlic,salt & pepper when baking. It still lacked flavor, so I'll have to figure out more veggies & herbs to add some zip to it next time. Also, after 90 minutes my lentils & rice were still pretty firm & the dish was still soupy. - 3/29/12
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CODEMAULER
This couldn't be easier or tastier! I had to make some substitutions because my cupboards were not as full as I thought, but the recipe is solid. I imagine a few spice tweaks to make it more Italian, more Mexican... would also be a great filling for wraps or tacos. Thank you for sharing it!! - 2/9/12
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AMUSEAWHILE
This was SUPER easy to make and it actually tasted like baked spaghetti. Next time I plan to kick the italian flavor up a bit with a can of Italian Stewed Tomatoes instead of regular. With cheese is better than without (I did half and half). I also needed black pepper on top, but that is my taste - 1/18/12