Baked Lentils With Mushrooms
- 1 cup uncooked brown basmati rice
- 8 1/4 cups water, divided
- 1 cup lentils
- Cooking spray
- 2 teaspoons olive oil
- 1 1/2 cups diagonally sliced carrot
- 1 (8-ounce) package sliced mushrooms
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup (1.3 ounces) crumbled feta cheese
- Combine rice and 2 1/4 cups water in a saucepan, and bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let rice stand 10 minutes.
- Combine 6 cups water and lentils in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain, reserving 1 cup cooking liquid.
- Preheat oven to 400u0b0.
- Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add carrot and mushrooms; saute 6 minutes or until mushrooms are lightly browned.
- Combine lentils, reserved cooking liquid, mushroom mixture, tomatoes, and next 5 ingredients. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and bake at 400u0b0 for 30 minutes. Remove and discard bay leaf. Spoon lentil mixture over rice; sprinkle with cheese.
- carbo rating: 40
brown basmati rice, water, lentils, cooking spray, olive oil, carrot, mushrooms, tomatoes, balsamic vinegar, thyme, bay leaf, salt, pepper, feta cheese
Taken from www.myrecipes.com/recipe/baked-lentils-with-mushrooms-0 (may not work)