Parmesan Lentils & Rice

1 cup uncooked brown lentils
1/2 cup uncooked long grain bown rice

1/8 cup butter
1 cup onion finely chopped
1/2 cup celery finley chopped
1/2 cup green pepper finely chopped
1 cup cooked carrots finely chopped
1 cup cooked broccoli finely chopped

1/2 cup parmesan cheese
2 tsp coarse ground black pepper (or more or less to taste)

cook lentils in 4 cups of water
cook brown rice in 1 cup water
(both according ot directions)

In large skillet, saute onions, celery and green pepper in the butter until soft. Add cooked carrots and broccoli. Stir in cooked brown rice and cooked lentils., Stir in parmesan cheese and pepper. Keep stirring until cheese melts into the ingredients and is sticky. Serve immediately.
Makes 8 - 1 cup servings.
Great for lunch or dinner or a side dish. Keeps in fridge up to a week. Great reheated.
I don't add salt except in cooking the rice and lentils, but you can add salt to taste.
Cooking time includes rice and lentil cooking

Number of Servings: 8

Recipe submitted by SparkPeople user SHELITE.