Brown Rice and Lentil Bake
A brown rice and lentil casserole with spinach, Italian-style tomatoes and seasonings.
3 cups hot cooked brown rice*
2 cups hot cooked lentils
2 (14.5-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.