Rice Casserole with Lentils and Carrots
Ginny McMeans
Published:
February 16, 2020
Last Modified:
July 8, 2024
Rice Casserole with Lentils and Carrots is easy to make and full of a variety of vegetables that everyone loves. This brown rice casserole is healthy, easy, satisfying and flavorful for the whole family.
It’s not hard to eat well. Even with desserts and snacks you can eat well. Flavors come from sweet and savory recipes so just sit back make your choices.
All the delicious variations and types of food that I serve up on this blog shows what goes on in our house.
Something like this Healthy Cauliflower Casserole with Mushrooms or these Healthy Breakfast Bars that are fruity and nutty.
But, sometimes after dinner, I’m still hungry. With this rice casserole recipe, I’m not.
It has lots of healthy carbs and veggies but it also has a little fat for sauteing. I believe that fat is what keeps you feeling satisfied. Even this little bit.
Protein fills you up but fats keep you feeling full. As a matter of fact, a few slices of a great healthy fat in the shape of an avocado would be a delicious combination.
Green Lentil Fun Facts
- Green lentils have a different flavor than brown or red.
- They hare a bit of a sweet peppery flavor.
- The majority of lentils are grown in Australia, India and Canada.
- Seeds have been found in the Middle East from as long ago as 8000 years.
- When served with a grain such as rice the two ingredients become one complete protein.
- Puy lentils are the same as green lentils but are grown in the Puy region in France. So they will also work for this brown rice casserole.
- Sometimes the color is green and sometimes a mottled brown. The lentils in the photo below are in between.
- They are naturally gluten-free.
- They are firmer in texture and that is also a major reason they are so good in this casserole.
Ingredients
- Coconut oil – here is the fat I was talking about that helps give a little bit of that good old ‘stick to your ribs’ feeling.
- Onion – gives a sweetened caramelized flavor after it is cooked.
- Vegetable broth – is the base liquid that everything else is built on.
- Dried green lentils – a contrasting protein flavor and texture.
- Brown rice – a major ingredient to add nutrients and bulk.
- Carrots – are sweet and offer a wonderful balance to the hearty grains and legumes.
- Tomato – are acidic but also sweet.
- Ground cumin – a mildly spicy seasoning.
- Salt and pepper – the king and queen of seasonings.
Instructions
- Lightly oil about a 3 qt. rectangular casserole and set aside. About 9″ x 12″. The casserole cooks better in a shallow dish such as this
- In a skillet heat one tablespoon oil to medium-high and then turn it down to medium and saute the onion until it is translucent – about 10 minutes.
- To the casserole sprinkle in the rice, lentils, carrots, tomato, spices and the sauteed onion (the photo above on the right).
- Heat the 3 cups of vegetable broth to a boil. Be careful and pour the broth over everything in the casserole dish.
- Stir until all is evenly dispersed. The rice and lentils will settle on the bottom (the photo above on the left).
- Cover with the lid or cover tightly with foil. Leaving enough foil to go over the edges, liberally.
- Bake at 325 degrees for 60 to 70 minutes.
- Check after an hour and see if the liquid has absorbed and the rice is tender. It will still be very moist.
You can see in the photo above how the liquid cooks down and the delicious ingredients cook up.
You can also see from the directions that this is a very easy dish. Everything gets thrown together and then the oven does the rest.
Would you like to check out a few more easy rice casseroles? Here are just a few!
Rice casseroles
- Veggie Broccoli Casserole is a tasty meal that satisfies all of us broccoli lovers.
- Now for something completely different and … sweet … Real Baked Rice Pudding
- Mujadara Baked Rice and Lentils is a classic recipe that you are going to love to discover.
How to freeze
IF FREEZING:
You may freeze for up to 6 months.
TO PREPARE AFTER FREEZING:
Put in the fridge the day before serving. Heat in a microwave on high, stirring about every 2 minutes until heated through.
Rice Casserole with Lentils and Carrots
Ingredients
- 2 tablespoons coconut oil, divided
- 1/2 cup onion, chopped
- 3 cups vegetable broth
- 1/2 cup dried green lentils
- 1/3 cup brown rice
- 1 1/2 cups carrots, sliced – about 2 carrots
- 1/2 cup tomato, diced
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Lightly oil a rectangular casserole and set aside. About 9" x 12". The casserole cooks better in a shallow dish such as this.
- In a skillet heat one tablespoon oil to medium high and then turn it down to medium and saute the onion until it is translucent – about 10 minutes.
- To the casserole sprinkle in the rice, lentils, carrots, tomato, spices and the sauteed onion.
- Heat the 3 cups of vegetable broth to a boil.
- Be careful and pour the broth over everything in the casserole dish.
- Stir until all is evenly dispersed. The rice and lentils will settle on the bottom.
- Cover with the lid or cover tightly with foil. Leaving enough foil to go over the edges, liberally.
- Bake at 325 degrees for 60 to 70 minutes.
- Check after an hour and see if the liquid has absorbed and the rice is tender. It will still be very moist.
