I first encountered this lentil rice casserole recipe years ago when I was homeschooling my kids. Baking one’s own bread and cooking healthy, low-cost recipes were very much a part of the homeschooling community. One popular source of recipes were the Sue Gregg cookbooks. These were offered for sale in virtually every homeschool resource catalog and I bought the whole set which I still have.
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Lentil Rice Casserole
The beauty of this recipe is that it is not only versatile but it’s made from ingredients which are easy to always have on hand.
I purchase lentils and rice in bulk from Azure Standard and I always have a good supply of spices (Penzeys Spices are my favorites).
You can use a chopped fresh onion or dried minced onion in this recipe. The nice thing about using dried is that you can mix up all the ingredients and store them in pre-measured packets. You then just add broth and cook. Or you can substitute powdered bouillon in mix and only have to add water. I use this organic chicken flavored broth powder from Azure Standard:
It’s so handy to have this pre-mixed but even if you have to measure out everything it only takes a few minutes to throw this together and put it in the oven. It takes 2 to 2 1/2 hours to bake in a 300 degree oven so be sure to start it in plenty of time. I actually like that aspect of the recipe because I can get it in the oven early and then know that dinner is well underway. And it smells wonderful as it bakes!
The original recipe calls for basil, oregano, thyme and garlic powder and is quite delicious. Serve it topped with additional grated cheese if desired, along with a tossed green salad and a cooked vegetable. Leftovers can be used in flour tortillas to make quick and tasty burritos – great for a quick lunch!
Lentil Rice Casserole
Easy and versatile!
Ingredients
- 3/4 cup uncooked lentils
- 1/2 cup uncooked brown rice
- 1/4 cup minced dried onion or one small onion, diced
- 3 cups hot water + chicken or vegetable bouillon or chicken broth, or vegetable broth
- 1/2 teaspoon basil
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon garlic powder
Instructions
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Preheat oven to 300 degrees.
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Mix all ingredients in 2 to 2 1/2 quart casserole dish. I use a 9 inch square baking dish.
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Cover tightly.
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Bake for 2 to 2 1/2 hours or until lentils are tender and rice is cooked.
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During last 20 minutes of baking, top with 1/2 cup of shredded cheddar cheese (optional).
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Stir in cheese just prior to serving.
Another option is to make lentil rice tacos with a simple switch of seasonings.
For taco flavor
Instead of the basil, oregano, thyme, garlic powder combination:
- 1/2 teaspoon Creole seasoning (or pinch of cayenne and salt to taste)
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1 teaspoon garlic powder/granules
- 1 teaspoon chili powder
Fry up some corn tortillas, fill with the cooked lentil rice casserole and top with cheese, green onions, lettuce, tomato, hot sauce and sour cream (or your favorite taco toppings). These are a HUGE hit at my house.
It’s also easy to make this recipe vegan. Substitute vegan broth (the “chicken” flavored powder I use is vegan and gluten free) and either skip the cheese or use a vegan cheese. This is a perfect dish to make when serving a group of people with different dietary needs. It is already vegetarian and gluten-free. And trust me – when served as tacos even avowed meat eaters will love it. We aren’t vegetarian (at least not right now – we have been in the past) but we like tacos made with this just as well as the usual ground beef tacos. And it’s a LOT less expensive.
Give this recipe a try for “Taco Tuesday”!
Original recipe adapted from Sue Gregg‘s Main Dishes cookbook.
This recipe is linked up at Miz Helen’s Full Plate Thursday. Check out the link of lots of great recipes!
what size casserole dish are you using? looks delish!
Oh, that’s a good question. I use a 9 inch square baking dish but as long as it holds 2 to 2 1/2 quarts, it doesn’t really matter. Thank you for asking. I’ll add that information to the post.
This looks absolutely delicious, as well as wholesome. Thank you!
You’re welcome! If you try it, I’d love to hear what you thought of it.
Sounds tasty, and I was thinking even before you said it how easily it could be made vegan. 😉
Thanks so much for sharing your awesome post with us at Full Plate Thursday,450. Hope you are having a great week and come back to see us soon!
Miz Helen
Thank you, Miz Helen. Have a beautiful day!
Do you know if the Penzeys spices you recommend are organic? I tried looking on their site but did not find information on this.
I don’t think they are, as I recall. In general, that’s my preference but I love the Penzeys company and they have some outstanding original spice mixes.
Oh my goodness!!! ???? My dad brought this recipe home one day and made it, the whole family absolutely LOVED it! ???? Over the year Dad passed mom moved a couple of times and the recipe got lost. I am so thankful you posted it and excited to make it again. I will say we added sharp cheddar to it the 2nd time we made it and boy what a difference. I’m going to play around with different ones I think a good smoked Gouda would be nice also.
I’m so glad you found this again! I always put sharp cheddar on it (and usually more than the 1/2 cup called for – ha!). I agree that smoked Gouda would be delicious and in fact, I have some in the fridge. I think I’ll put this on my menu soon.
I hope you have nice memories of your dad whenever you make this. 🙂