Saturday, February 18, 2012

Gluten Free Brown Rice and Lentils

Brown rice, lentils, veggies...doesn't get much healthier than that.
But don't think that because this might be labeled as "health" food that its not good.
Because trust me, this is a casserole that is full of flavor, easy to make, and dirt cheap.

Gluten Free Brown Rice and Lentils

This recipe has been made quite a few times around our house.  
Lentils are named as a belly-flatting food, because they fill you up, not out.
Gotta love that.

The best part...
it changes every time you make it depending on what veggies you have laying around.
We've tried many different combos, some we like some we don't.

Good veggies to add in are:
- corn
- peas
- red pepper
- green pepper
- onion
- green onion
- asparagus

Veggies not to add in:
- zucchini
- squash
- mushrooms
(They just get too mushy)

Not only can you add anything to casserole you there's also many different ways you can serve it.
You can serve it like a casserole, with a green salad on the side, use as a sandwich filling or my personal favorite, as taco filling with a dollop of sour cream.


Gluten Free Brown Rice and Lentils

2 cups chicken or vegetable broth
1/2 cup dry lentils
1/3 cup brown rice
1/2 cup chopped onion
1 1/2 cups mixture of your favorite veggies, chopped 
(peppers, corn, peas, etc...see list above)
1 t. Italian seasoning
1/4 t. garlic powder
1 cup cheddar cheese
Sour cream

Preheat oven to 300 degrees.

Mix all ingredients together except cheese and sour cream in a baking dish.
Cover with a lid or foil and bake for 1 hour 15 minutes, or until rice is tender.
Remove foil, add cheese and bake for another 15 minutes.

Serve with sour cream.

Make tacos and wrap in corn tortillas,
or make a sandwich with GF bread, 
or just serve beside a green salad.


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