Rice, Lentils and Beans Casserole
By
Sanity Chek
@sanity_chek
16
☆☆☆☆☆ 0 votes0
Ingredients
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1/2 cwild rice, uncooked
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1 1/2 cbrown rice, uncooked
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1 can(s)lentils
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4 cvegetable 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.
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1 lbfresh mushrooms, cleaned, trimmed and sliced
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2 mediumonion, chopped
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2 tspchopped garlic (or 4 cloves)
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3/4 tspturmeric, ground
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1/2 tspcumin
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1 can(s)diced tomatoes
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1 can(s)kidney beans
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2 Tbspolive oil, extra virgin
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2 Tbspchopped fresh cilantro or flat italien parsley
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4 dash(es)black pepper
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1 tspsalt, add to taste at the end, to your taste (optional)
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·sour cream (optional)
How to Make Rice, Lentils and Beans Casserole
- Combine 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.
- Saute 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.
- When 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.