Rice, Lentils and Beans Casserole

By Sanity Chek
@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.

Rating:

☆☆☆☆☆ 0 votes

Serves:

6-8

Prep:

30 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

1/2 c: wild rice, uncooked
1 1/2 c: brown rice, uncooked
1 can(s): lentils
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: cumin
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)

How to Make Rice, Lentils and Beans Casserole

Step-by-Step

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.

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