I have been making this dish since the 90s, I think. It is so easy because it is a one dish meal. Mix everything together, pop it in the oven, DONE! It is savory, healthy, and wonderfully delicious. It’s also oil free.
For this recipe I added mushrooms which I just happened to have handy. I am so glad I did! Doesn’t everything taste better with mushrooms? I have become quite a mushroom aficionado lately so this was a no brainer for me. If you aren’t a mushroom fan, leave them out. It will still taste great!
Below is the recipe and video. Bon appetite!
LENTIL RICE CASSEROLE
2 2/3 cups vegetable broth
3/4 cup dry lentils (rinsed)
3/4 cup chopped onion
1/2 cup brown rice
1/4 cup dry white wine or cooking wine (optional — you can also add more veggie broth or water)
1/2 tsp. dried basil, crushed
1/4 tsp. salt
1/4 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
1/8 tsp. garlic powder
1/8 tsp. pepper
4 oz. vegan cheese (I used gouda, but the recipe called for swiss)
1. Combine broth, lentils, onion, uncooked rice, wine, and seasonings.
2. Shred half of the cheese; stir into lentil mixture.
3. Turn into an ungreased 1 1/2 quart casserole. Bake, covered, in a 350F oven for 1 1/2 to 2 hours or till lentils and rice are done, stirring twice.
4. You can top with additional cheese if you wish — I chose not to do this.