Baked Lentils and Rice Casserole


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Baked Lentils and Rice Casserole calories by ingredient


Introduction

from page 261 of The Complete Idiot's Guide to Plant Based Nutrition. from page 261 of The Complete Idiot's Guide to Plant Based Nutrition.
Number of Servings: 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

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

Member Ratings For This Recipe


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    Very Good
    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