Rice, Lentils and Beans Casserole

Sanity Chek


This dish is a colorful and delicious combo that when cooked in vegetable broth, is a vegetarian dish. It can be served as a meal or a side. This is my mom's recipe I found buried in a drawer today.

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30 Min
40 Min
Stove Top


1/2 c
wild rice, uncooked
1 1/2 c
brown rice, uncooked
1 can(s)
4 c
vegetable broth (or chicken broth) or water if you don't have either. if using water do add the salt acording to your brand of rice's directions.
1 lb
fresh mushrooms, cleaned, trimmed and sliced
2 medium
onion, chopped
2 tsp
chopped garlic (or 4 cloves)
3/4 tsp
turmeric, ground
1/2 tsp
1 can(s)
diced tomatoes
1 can(s)
kidney beans
2 Tbsp
olive oil, extra virgin
2 Tbsp
chopped fresh cilantro or flat italien parsley
4 dash(es)
black pepper
1 tsp
salt, add to taste at the end, to your taste (optional)
sour cream (optional)


1Combine both wild and brown rice (pre-rinsed) and 3 cups vegetable or chicken broth, bring to a boil, cover and simmer until water absorbed (follow the directions on your package of brown rice essentially) Since using broth, skip adding more salt.
2Saute onion, garlic, and sliced mushrooms in a couple tbsps of olive oil. Add turmeric and cumin and a few dashes of black pepper to the mixture. Set aside.
3When rice is complete,transfer to a larger serving dish with a cover. Add the onion/garlic/mushrooms mixture, including the olive oil. Add the cans of diced tomatoes, lentils, and kidney beans. Toss while adding salt to taste. Cover and let rest. Serve with a tbsp of chopped cilantro or fresh Italian parsley before you individually serve. Optionally, serve with a small dollop of sour creme with each individual serving.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Southwestern
Dietary Needs: Vegetarian, Low Fat
Other Tag: Healthy
Hashtag: #Casserole