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Herbed Lentils and Rice

lentils and rice

Wanted to share one of my favorite winter recipes before winter is officially over! I clipped this one from a magazine decades ago and have been making it ever since. It's a healthy recipe that actually tastes good, packed with vegetarian protein and fiber. It's also a fun recipe to play around with. But the best part is how easy it is - throw everything into the pot and put it in the oven. That's it. It makes the house smell good too. Recipe and some variations are below.

Herbed Lentils and Rice

2 2/3 cups broth (chicken or vegetable) or water
3/4 cup dry lentils
3/4 cup chopped onion
1/2 cup uncooked brown rice
1/4 cup dry white wine (or more broth/water)
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon thyme
1/8 teaspoon garlic powder (or 1 clove garlic, minced)
1/8 teaspoon pepper
1/2 cup shredded Swiss cheese
More cheese for topping

Preheat oven to 350 degrees.

Combine all ingredients in an oven-proof casserole with a tight-fitting lid. Bake covered for 1 1/2 to 2 hours until lentils and rice are done, stirring twice. Uncover casserole, sprinkle with more cheese, and bake 3 minutes more or until cheese melts.


When I made this last week, I added some grated carrots and sliced mushrooms, and used Lundberg Farms Wild Rice blend. You could also add celery, spinach, or any other leafy green.

You can vary the taste by changing the cheese.Last week I made it with pecorino which was great. It's also good with pepper jack cheese.

I topped it with some low-fat sour cream mixed with fresh cilantro.

Add more liquid and it will be more like a stew than a casserole.

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Comments (9)

This looks and sounds really good, Annie.

Candi, I thought of you and Great Lent when I made this last week!

Wow! looks great. I love lentils. I usually make them with lots of carrots, celery and onions.

Looks so yummy! Funny, I was thinking of Candi while reading the recipe.

I love lentils and every single ingredient on the recipe. Will probably make it using a Mexican cheese and adding a bit of green salsa to the broth. I have to get very creative during the 40 days of Lent. By the last two weeks I can't stand eating anything that comes from a body of water.

Thanks for sharing the recipe, Annie.


Looks great,Annie. Will try this next week.Sunny & warm in Philly now, but this won't last!


This looks great, Annie! I've been trying to eat more lentils because of my iron deficiency, so this is a great idea. I also love wild rice, so I must try that variation.

This looks so good. I like every thing in the recipe, and all the variations too. Thanks so much for sharing.

Thanks for your comments everyone. Maria, I love your idea about using green salsa and Mexican cheese. I might have to make this one more time before winter ends. :)


Fabulous idea for meatless Fridays. Thank you for sharing.

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This page contains a single entry from the blog posted on March 17, 2010 11:23 AM.

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