Saturday, March 2, 2013


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

No comments:

Post a Comment