I made this casserole for supper one evening. My intentions were to also have leftovers for work lunches. I didn't double the ingredients but used 1.5 times what was called for in order to have enough leftovers for several lunches. For the ingredient of white wine/lemon juice, I used a combination of cooking wine and lemon juice. I quite enjoyed this casserole and so did the DH. I also like it as an alternative to having soup for lunches.
|Mixing all of the ingredients together prior to baking.|
|Out of the oven with melted cheese on top.|
|A serving of the casserole in a bowl ready to eat.|
1 ½ cups vegetable or chicken stock
½ cup green lentils
½ cup uncooked brown rice
1 cup cherry tomatoes, cut up tomatoes or stewed tomatoes
½ cup white wine or lemon juice
1 medium sized onion, chopped
6 mushrooms, chopped
1 garlic clove, minced
¼ tsp dried thyme
¼ tsp dried basil
1/2 cup cheese, shredded (optional)
ground pepper to taste
Preheat the oven to 350 degrees F. Into a 6 cup casserole dish combine all of the ingredients except the cheese. Bake covered for 90 minutes, stirring 2 or 3 times. If your casserole dish does not have a lid, you can use tin foil. Serves 4.
An option at the end of baking is to remove the lid/cover and sprinkle ½ cup shredded cheese and bake for 5 minutes.
Adapted from “The Plant Based Power Diet” by Leslie Beck