Lentil Rice Casserole
This recipe is one of my sister’s weekly staples – and for good reason – it’s nourishing, nurturing, and delicious. You can bake this (as directed) or it works just as well in the slow-cooker. Enjoy!
- 1 tbsp olive oil
- 2 cups diced onions
- 1 ½ tsp sea salt
- ¼ tsp cardamom powder
- ¼ tsp turmeric
- ½ tsp ground cumin
- ¾ cup red lentils, rinsed and drained
- ¾ cup brown rice, rinsed and drained
- 3 cups water or stock
- Oil and cornmeal for pan
Place a pot over medium heat and add the olive oil. Add onions and sauté until translucent – about 3 minutes. Add salt and spices and cook 2 minutes, stirring. Add lentils, rice and water and bring to a boil. Reduce heat to simmer and cook for 15 min.
Preheat oven to 400. Lightly oil a casserole or loaf pan and dust with cornmeal or flour.
Pour lentil mixture into prepared dish, cover tightly and bake for 30 minutes at 400, then reduce the temp to 350 and bake uncovered for another 35 minutes. Remove from oven and let stand for 20 minutes.
Serve hot on its own as a delicious and nourishing meal or serve hot or cold as a dip for veggies, crackers or flatbread.