Lentil Rice Surprise
Yield
6 servingsPrep
20 minCook
2 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
dried |
|
| ¼ | cup |
water
|
|
| 1 | medium |
onions
|
|
| 1 | clove |
garlic
chopped |
|
| 3 | stalks |
celery
chopped |
*
|
| 28 | ounces |
tomatoes
canned |
|
| 1 | teaspoon |
dill weed
|
|
| 3 | cups |
rice, cooked
|
|
| 1 | cup |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
dried |
|
| 59 | ml |
water
|
|
| 1 | medium |
onions
|
|
| 1 | clove |
garlic
chopped |
|
| 3 | stalks |
celery
chopped |
*
|
| 809.2 | ml/g |
tomatoes
canned |
|
| 5 | ml |
dill weed
|
|
| 7.1E+2 | ml |
rice, cooked
|
|
| 237 | ml |
bread crumbs
|
|
Directions
Cover lentils with water, bring to a boil, cover, simmer over low heat about 1 to 1½ hours until tender. Drain liquid, reserving ½ cup.
Heat ¼ cup water in large pot, add onion, garlic and celery. Cook over medium-low heat until tender, about 15 minutes.
Add tomatoes, drained lentils, ½ cup lentil water, cooked rice and dill weed. Mix well.
Using a 3 quart casserole, sprinkle a few breadcrumbs over the bottom.
Pour lentil-rice mixture into the casserole.
Sprinkle the rest of the crumbs over the top.
Bake at 350℉ (180℃) for 45 minutes.
