Lentil & Rice Casserole

Wait! It's really good. I like to have a meatless dinner occasionally and this is one of our favorites. No meat substitutes, like tofu, not that there is anything wrong with tofu. But only THREE count em THREE ingredients (excluding spices) and very cheap. Here you go:

I used to make it with white rice and it's ok but got over my FEAR of making brown rice and it really adds a wonderfully hearty texture and flavor (not to mention the awesome nutty scent wafting through the house while it is cooking). If I have time I use the long grain brown rice from the Sprouts bins but it takes about 45 minutes total to cook. So if you are pressed for time, say on a weeknight, you can use the Uncle Ben's which only takes about 15 minutes.  Tonight I used the long method.

So to cook the brown rice throw out everything you know about cooking white rice. Take about 1 1/4 cups of brown rice, put in a strainer and run cold water over for 30 seconds.

Bring 8 cups (YES I SAID 8 CUPS) of water to boil in a pot. Add the rice, stir, and boil over medium heat uncovered (YES I SAID UNCOVERED) for 30 minutes.

Pour the rice back into the strainer over the sink to drain the water. Return to the pot, cover with tight fitting lid, and let rice steam for 10 minutes. Here it is in all its fluffy glory:

Do not be afraid of the brown rice! Time to assemble the casserole. Mix the rice with the 2 cans Progresso Lentil Soup in a large bowl. Layer a third of the mixture in the bottom of a casserole dish. Sprinkle on some garlic powder and pepper. Then add a layer of some shredded mozzarella (if you are real adventurous you could use an italian blend cheese that also has some parm and romano).

Crush some dried oregano and sprinkle liberally over the cheese. Follow with 2 more layers of the same and presto it is ready for the oven:

I bake at 350 for 15 minutes with the lid on and the last 10 minutes with the lid off. And here you have the beautiful result:

Let it sit a few minutes after you remove from the oven so it sets a bit before you dish it up (and so the cheese doesn't burn the roof of your mouth, I hate when that happens). I like to serve with green beans (those microwave bags are great) and some garlic breadsticks. And seriously, I just ate some and the brown rice really punches it up a bunch. Enjoy!

Here's all you need:
1 1/4 cups brown rice (or a pkg Uncle Ben's)
2 cans Progresso Lentil Soup
Garlic powder, pepper, oregano
2 cups shredded mozzarella

Put brown rice in a strainer and run cold water over for 30 seconds (unless using Uncle Ben's then cook as directed). Add rice to 8 cups boiling water, stir and boil over medium heat uncovered for 30 minutes. Pour the rice back into the strainer over the sink to drain the water. Return to the pot, cover with tight fitting lid, and let rice steam for 10 minutes.

Mix the rice with the 2 cans Progresso Lentil Soup in a large bowl. Layer a third of the mixture in the bottom of a casserole dish. Sprinkle on some garlic powder and pepper. Then add a layer of some shredded mozzarella. Crush some dried oregano and sprinkle liberally over the cheese. Follow with 2 more layers of the same.

Bake at 350 for 15 minutes with the lid on and the last 10 minutes with the lid off.