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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 breadcrumbs
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Combine rice, lentils, tomatoes, spinach, onions, breadcrumbs, basil, salt and pepper in 3-quart casserole.
2. Bake uncovered 20 to 30 minutes in 350 degree F. oven until heated throughout.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.