Lentil and Rice Casserole

• 1 14 cups split red lentils (8oz)
• 13 cup long-grain white rice
• 5 cups vegetable stock
• 150 ml dry white wine (2/3 cup)
• 1 leek, cut into chunks
• 1 red capsicum, seeded and sliced (bell pepper)
• 3 garlic cloves, crushed
• 400 g chopped tomatoes (14 oz)
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 100 g broccoli florets (3 1/2 oz)
• 100 g button mushrooms, roughly chopped
• 8 baby sweet corn cobs, halved lengthwise
• 50 g green beans, halved (1 3/4 oz)
• 1 tablespoon fresh basil, shredded
• salt & pepper, to taste
• fresh basil sprig, to garnish

1. Place the lentils, rice, vegetable stock and white wine in a flameproof casserole dish and cook over gentle heat for 20 minutes, stirring occasionally.
2. Add the vegetables, cumin, chilli powder and garam masala.
3. Bring the mixture to the boil, then reduce heat, cover and simmer for a further 10-15 minutes, or until the veggies are tender.
4. Add the shredded basil and salt & pepper, stir through and serve with fresh basil sprigs.

red lentils, longgrain white rice, vegetable stock, white wine, red, garlic, tomatoes, ground cumin, garam masala, chili powder, broccoli florets, button mushrooms, corn cobs, green beans, fresh basil, salt, fresh basil

Taken from www.food.com/recipe/lentil-and-rice-casserole-429234 (may not work)