Rice & Lentil Easy Casserole

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 95.6

Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 218.5 mg
Total Carbs: 17.5 g
Dietary Fiber: 5.0 g
Protein: 5.4 g

View full nutritional breakdown of Rice & Lentil Easy Casserole calories by ingredient

Introduction

I initially got this recipe from the Tightwad Gazette but I changed it a bit. It's so easy and so versatile. I often add canned beans, other veggies or whatever I have on hand. The original recipe calls for 1 tsp Italian seasoning and 1/4 tsp garlic powder and 3/4 cup chopped onion in place of the chili powder and mushrooms. I initially got this recipe from the Tightwad Gazette but I changed it a bit. It's so easy and so versatile. I often add canned beans, other veggies or whatever I have on hand. The original recipe calls for 1 tsp Italian seasoning and 1/4 tsp garlic powder and 3/4 cup chopped onion in place of the chili powder and mushrooms.

Minutes to Prepare: 5

Minutes to Cook: 1

Number of Servings: 4

Ingredients

1/2 cup Lentils (I use brown)

3/4 cup brown rice

Chili powder (use as much or as little as you wish)

1 can mushrooms

3 cups water (you can also sub. broth or add a boullion cube if you want more flavor)

shredded cheese, optional

Directions

I usually get three to four meals out of this but it could make a great side dish or be served with a salad to stretch out more servings.

In a 9x9 casserole dish combine all ingredients. Season as desired and stir. Cover with aluminum foil or cover. Cook at 350 for approx. 1 hour. Uncover & stir. Cook for another 20 minutes

You can add cheese after uncovering but I usually add a sprinkling when I serve or reheat to minimize how much cheese I eat.

Number of Servings: 4

Recipe submitted by SparkPeople user SESAMOM.