Whole-Grain Lentil Casserole

Leslie's Featured Recipes.
I’ve been making this (gluten free) casserole for years and still love it. It’s also a huge hit with my clients—even kids like it! I usually serve it with steamed broccoli for a vegetarian meal but oyu can also serve it as a side dish instead of plain rice.

Whole-Grain Lentil Casserole

Ingredients

Quantity Ingredients
1 1/2 cup / 375 ml sodium-reduced chicken or vegetable stock
1/2 cup / 125 ml dried green lentils
1/2 cup / 125 ml uncooked brown rice
1 cup / 250 ml stewed tomatoes
1/2 cup / 125 ml dry white wine or freshly squeezed lemon juice
1 cup / 250 ml chopped onion
1 clove garlic, crushed
1/4 tsp / 1 ml dried thyme
1/4 tsp / 1 ml dried basil
1 bay leaf
Freshly ground black pepper, to taste
1/2 cup / 125 ml reduced-fat shredded cheese, such as cheddar or mozzarella

Directions

Preheat oven to 350°F (180°C).

In a 6 cup (1.5 L) casserole dish, combine stock, lentils, rice, tomatoes, wine, onion, garlic, thyme, basil, bay leaf and pepper.

Cover with lid or foil and bake for 1-1/2 hours, stirring two or three times. Sprinkle cheese on top and bake for another 5 minutes.

Serves 4.

NUTRITION
Per 1-1/2 cup (375 ml) serving: 288 calories, 15 g protein, 5 g total fat (2 g saturated fat), 43 g carbohydrate, 5 g fibre, 11 mg cholesterol, 491 mg sodium

Source: Leslie Beck's Healthy Kitchen