Based on How It All Vegan by Tanya Barnard and Sarah Kramer
Preheat oven to 350 degrees. In a large casserole dish (I use 9x13), combine 1/2 cup of the cheese with the tomatoes, zucchini, oregano, basil, red pepper flakes, salt, lentils, and the rice. Stir together. Top with remaining cheese and bake uncovered for 30-40 minutes or until rice is done. Makes 2-4 servings.
We make this somewhat often. I prefer to prepare the lentils from dried rather than use canned. If you start them cooking before you do everything else, they will be done at about the time you are ready for them. They take about 30 minutes to cook. To get up to 1 cup cooked, you'll want to use a little less than 1/2 cup dried. Sometimes I think 1/3 cup dried would do it, but I haven't been brave enough to try that yet. I just eat any extra lentils warm with some balsamic vinegar.
I almost always go closer to the 40 minute cooking time, because the rice can end up a bit crunchy otherwise. The instruction "until rice is done" is dumb, because the rice is mixed in, and it's not easy to tell whether it's done unless you pull the dish out of the oven and take a bite. I have made this before with sweet brown rice instead of the jasmine and it was fine.
You will remember, Watson, how the dreadful business of the
Abernetty family was first brought to my notice by the depth which the
parsley had sunk into the butter upon a hot day.
-- Sherlock Holmes
This page was last modified on 2011 December 20.