Lentil and Rice Bake

Low-carbon options are packed with nutritious, heart-healthy ingredients. This is why we love the Lentil and Rice Bake. It’s a vegan option that tastes great, is easy to make and also lowers your carbon footprint.

50 min 8 Servings
  • Gluten free
  • Vegan

Ingredients

  • ⅓ cup dried green lentils
  • ⅓ cup dried red lentils
  • 1 cup water
  • ½ tsp salt
  • 1 tsp oil (olive, canola, vegetable, etc)
  • ⅓ cup diced yellow onions
  • ½ tbsp garlic (minced, or garlic powder)
  • ⅔ cup rice
  • 1 bay leaf (OK to omit)
  • 1 ½ cup vegetable broth
  • ½ tsp black pepper
  • 2 ½ cups mushrooms

PREPARATION

  1. Cook green and red lentils separately in sufficient water with the addition of half of the salt in each cooking vessel until al dente. Remove from heat and drain if needed. Cool.

  2. Preheat oven to 350F. In a pot, heat the oil. Add the onions and garlic, and saute until golden brown. Remove from heat.

  3. In a baking pan, add: rice, bay leaf, broth, black pepper, lentils, mushrooms and the onion and garlic mixture. Mix thoroughly.

  4. Cover pan with foil, bake for approximately 40-50 minutes until rice is cooked and broth is absorbed. Add more broth throughout cooking if mixture looks dry.

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