Baked Lentils and Rice Casserole

Name: Baked Lentils and Rice Casserole Recipe
Prep time: 5 min
Cook time: 90 min
Total time: 95 min
Yield: 4
Ingredients: 4 cups of vegetable broth; 1 medium onion diced; 14 oz can no salt diced or crushed tomatoes with juice; 1 cup of dry wild rice (~180g dry); 1 cup of dry lentils (~580g dry); 1 tsp each of dried rosemary dried basil dried oregano213 gram Tofu Nasoya Extra firm

(1)

Minutes to Prepare: 5
Minutes to Cook: 90

Number of Servings: 4

Ingredients

4 cups of vegetable broth1 medium onion diced14 oz can no salt diced or crushed tomatoes, with juice1 cup of dry wild rice (~180g dry)1 cup of dry lentils (~580g dry)1 tsp each of dried rosemary, dried basil, dried oregano213 gram Tofu, Nasoya Extra firm

Directions

Preheat oven to 350*

Put all ingredients in a deep baking dish and gently stir. Cover and bake for 90 minutes until bubbling and browned. (stir every 30 minutes to prevent sticking)

Serving Size:�4

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 318.6
Total Fat: 3.4 g
Cholesterol: 0.0 mg
Sodium: 254.7 mg
Total Carbs: 49.8 g
Dietary Fiber: 14.3 g
Protein: 23.4 g

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Member Reviews

MYSPARKLER
I used purple Forbidden Rice rather than the wild rice and added some garlic, salt & pepper. It is very easy to throw this dish together. I will be having the leftovers for lunches this week. The portions are very generous! The flavor may be too mild for some. Super healthy dish! - 10/20/12