Rice Casserole with Lentils and Carrots
Rice Casserole with Lentils and Carrots is easy to make and full of a variety of vegetables that everyone loves.
Servings 4 Servings
Calories 182kcal
Ingredients
- 2 tablespoons coconut oil, divided
- ½ cup onion, chopped
- 3 cups vegetable broth
- ½ cup dried green lentils
- ⅓ cup brown rice
- 1 ½ cups carrots, sliced - about 2 carrots
- ½ cup tomato, diced
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- ¼ 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.
Notes
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.
Nutrition
Serving: 1Serving | Calories: 182kcal | Carbohydrates: 31g | Protein: 11g | Fat: 1g | Sodium: 638mg | Potassium: 497mg | Fiber: 8g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 5.1mg | Calcium: 30mg | Iron: 2.6mg