Rice And Lentil Casserole Recipes

Steps:

• Heat oven to 375°F. In ungreased 2- or 2 1/2-quart casserole, mix all ingredients except almonds.
• Cover and bake 1 hour to 1 hour 15 minutes or until rice and lentils are tender. Uncover and stir mixture. Let stand 5 minutes before serving. Sprinkle with almonds.

Steps:

• In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
• Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
• Bake in the preheated oven just until cheese has melted, about 10 minutes.

Steps:

• Preheat oven to 375 degrees.
• Mix all ingredients, except the cheese, in a large casserole dish.
• Cover and bake for 40 minutes.
• Stir and top with the cheese.
• Bake uncovered for 10 minutes more.
• Yum!

Steps:

• Preheat the oven to 300 degrees.
• Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
• Cover with foil and bake for 1 hour 10 minutes.
• Then remove the foil, add the cheese, and bake for an additional 20 minutes.

Steps:

• Heat oil in a medium-large saucepan (I used a 2Q pan and it was just right; I've also sauteed in water instead of oil).
• Add onion and garlic; cook& stir 2 min.
• Stir in cinnamon, sugar, and 4 c water.
• Add lentils and barley.
• Bring to boil on med heat; reduce heat to low.
• Cover and simmer gently for 20 min.
• Add rice, apricots, raisins, and mint; stir.
• Simmer, covered, 20 more min or until all the ingredients are tender and have absorbed the liquid.
• Season to taste with pepper.

Steps:

• Use a big pot and cook onion in margarine until soft.
• In a bowl, stir together bouillon and hot water.
• Add lentils, rice, bouillon-water mixture and cold water.
• Bring to a boil.
• Lower heat, cover and simmer 25 minutes, stirring occasionally.
• Meanwhile, fry both sides of a slice of bread in oil and sprinkle with Italian Seasoning blend.
• Cool on rack.
• After 25 minutes, rice should be cooked and lentils should be cooked but still firm (not mushy) and there should still be some moisture in the mixture.
• Turn stove off and stir 1 cup of the cheese into the mixture until cheese is melted.
• Pour mixture into a 9 by 13 pan that has been sprayed with Pam and smooth the top with the back of your spoon.
• Sprinkle remaining 1/2 cup of shredded cheese over top.
• Crunch up the cooled fried bread with a knife and sprinkle over casserole.
• Sprinkle parmesan over casserole.
• Bake in preheated 350 oven for 15 minutes or so until cheese is melted.
• Let cool slightly before serving.

Steps:

• Place lentils in a bowl and cover with cold water. Soak for at least 4 hours.
• Drain lentils and put in a large pot with 5 cups water and bouillon cube; bring to a boil. Reduce heat to a simmer and cook for 15 minutes. Add rice and simmer until rice and lentils are tender, 15 to 20 minutes.
• Meanwhile, heat oil in a skillet over medium heat. Add onion, bell pepper, garlic, cumin, salt, and pepper; saute until onion is golden brown and tender, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 7 to 9 minutes. Add paprika and cook for 1 more minute.
• Add meat mixture to lentils and rice. Simmer over low heat for 5 to 10 minutes.

Steps:

• Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
• In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
• Bake 30 minutes in the preheated oven, until bubbly.