Lentil Brown Rice Casserole

This hearty dish was sent in by reader Tamara S! You can make it in your oven or your crockpot, making it a versatile option for any day of the week!

The original recipe that Tamara sent me said to bake for 1 hour, (I did the oven version) but it took at least 2 hours for mine to be cooked through to where the lentils and rice weren’t crunchy anymore. Be sure to allow enough time! We also found the flavor a little bland, which makes me wonder if I measured something wrong, (a definite possibility with preggo-brain here.)

I had some fresh cilantro on hand, which we added and, for me, it made the dish. I love cilantro, and it seemed to complement these flavors perfectly!

4.0 from 1 reviews Print Author: from reader Tamara S Ingredients 3 cups broth

¾ cup lentils

½ cup brown rice

¾ cup chopped onion

1 cup of chopped green pepper

½ grated carrot

1 teaspoon italian seasoning

½ tsp garlic powder

Dash pepper

1 cup grated cheddar cheese

cilantro for garnish (optional) Instructions Mix everything together in 9×13 dish except for cheese. Cover in aluminum foil and bake at 300 degrees for about 2 hours. Remove foil and add cheese. Throw back in oven until cheese is melted. OR: Put it in the crockpot on low for 6 hours. Add cheese toward the end. 2.2.2

Thank you so much to Tamara for sending this in!

Check out my Fun with Food Friday co-hosts today:

Alesha at Full Time Mama with Twice Baked Potatoes and

Lindsey at Snozberryz with Crisp Coconut & Chocolate Pie! (oh my word!!)

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