BACK TO RECIPE PAGE

Soaked Brown Rice and Lentil Casserole
Adapted from www.livestrong.com

It is particularly important to soak brown rice and lentils before cooking as it enhances digestibility and neutralizes phytic acid. This cooks up very quickly after soaking. Feel free to substitute other gluten-free grains such as amaranth, millet, or even brown rice. Make a double batch and freeze for several meals. Serve with a leafy green such as sautéed kale or spinach.

Original Recipe Yield 4 servings

Ingredients

2.5 cups Chicken Broth
3/4 cup Organic Lentils
1/2 cup Brown Rice
3/4 cup Onions, Chopped
1 tsp. Italian Seasoning
1 tsp. Garlic Powder

Directions:

1. The night before: Mix lentils and rice and cover with twice the amount of water to soak.
   
2. The next morning: Preheat oven to 300 degrees
3. Drain the water and rinse lentils and rice well.
4. Mix all ingredients in 11 x 7 baking dish.
5. Cover with foil and bake for 40 minutes.
6. Return to oven uncovered for 20 minutes. Enjoy!

Variations:

Add 3/4 cup shredded carrot during second half of cooking.