Lentil & Brown Rice Casserole
- 1 T. olive oil
- 1 medium red onion, chopped
- 1-2 cloves garlic, chopped
- 2 large carrots, diced
- 1 1/2 teaspoons dried thyme
- 1 teaspoon garam masala (spice)
- 1 teaspoon sea salt
- 2 cups frozen chopped spinach
- 2 T. red wine vinegar
- 3/4 green lentils
- 1/2 cup brown basmati rice
- 4 cups water
- 1. Preheat oven to 350
- 2. In an oven-proof pot, heat olive oil over medium heat. Add chopped red onion and garlic. Saute for about 3 minutes, stirring frequently. Add the diced carrots, dried thyme, garam masala, and sea salt. Stir to coat with olive oil. Saute for a few minutes more and then add chopped spinach and stir.
- 3. Wait until the spinach has thawed and the mixture is sizzling again. Add brown rice vinegar and stir to remove any brown bits. Quickly add the lentils, brown rice, and water; mix well.
- 4. Place a cover on the pot (lid, foil) and put into preheated oven. Bake for 1 hour and 25 minutes.
olive oil, red onion, garlic, carrots, thyme, garam masala, salt, spinach, red wine vinegar, green lentils, brown basmati rice, water
Taken from www.epicurious.com/recipes/member/views/lentil-brown-rice-casserole-50160454 (may not work)