A tasty, Italian-style
brown rice and lentil casserole.
Brown
Rice and Lentil Bake
- 3 cups hot cooked brown
rice*
2 cups hot cooked lentils
2 (14 1/2-ounce) cans Italian-style stewed tomatoes
1 (10-ounce) package chopped frozen spinach, thawed and well
drained
1 cup chopped green onions
1/3 cup Italian-style bread crumbs
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Combine rice, lentils,
tomatoes, spinach, onions, bread crumbs, basil, salt and pepper
in 3-quart casserole.
- Bake uncovered 20 to 30
minutes in 350°F (175°C) oven until heated throughout.
Makes 6 servings.
*According to the USA Rice
Federation, 1 cup uncooked whole grain brown rice cooked in 2
1/4 cups liquid for 40 to 45 minutes will yield approximately
3 to 4 cups cooked rice.
Recipe provided courtesy
of USA Rice Federation.
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