Wednesday, May 30, 2012

Baked Rice and Lentils

from many months ago...written but never remember to hit publish...
Taking inspiration from the Mothering November/December issue's potluck article, I made baked rice. I mostly used the recipe provided there, but made a few changes, mostly to veganize it. :)

1 T extra virgin olive oil
1 medium red onion, chopped
2 garlic cloves, minced

3 stalks celery, chopped

1 large carrot, peeled and chopped

3/4 cup brown long-grain rice
3/4 cup dry French lentils

1 tsp ground cumin
2 cups vegetable broth

15 oz diced tomatoes with juices

1-2 cups frozen greens, defrosted and chopped

1/2 cup Daiya (mozzarella style)

What to do

Preheat the oven to 350.

Warm your Dutch oven over medium heat.
While it is warming, chop the onion. When the pot is warm, add the olive oil. When the oil is warm, add the onion and saute for five minutes. Mince the garlic and chop the carrot and celery. Add them to the onion and saute for another five minutes. (Add a little water if everything starts to stick.)
Add the rice, lentils, and cumin and stir and cook for approximately one minute.
Add the broth and tomatoes with juice. Stir well.

Remove from heat and place in oven, uncovered. Bake for 1 1/2 hours.

Defrost and chop the greens (or use fresh).
Add the greens and Daiya to the casserole, stirring well to combine.
Place back in the oven and bake for another 20-30 minutes, uncovered.

No comments:

Post a Comment