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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
1:30 |
Total Time: |
2:00 |
Ingredients: |
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1 cup Lentils, dried
1/4 cup Water
1 md. Onion
Garlic clove, chopped
Celery stalks, chopped
28 oz. Tomato, canned
1 tsp. Dill weed
3 cups Rice, cooked
1 cup Bread crumbs
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Directions:
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Cover lentils with water, bring to a boil, cover, simmer over low heat about 1-1 1/2 hours until tender. Drain liquid, reserving 1/2 cup. Heat 1/4 c water in large pot, add onion, garlic and celery. Cook over medium-low heat until tender, about 15 minutes. Add tomatoes, drained lentils, 1/2 c 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 350F for 45 minutes
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The lentils may be made ahead of time and re-heated with rice when cold. Add 15 minutes to oven cooking time.
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