Baked Lentils & Rice Casserole


    • 1 medium yellow onion, chopped
    • 1 cup uncooked wild and/or brown rice
    • 1 cup dried lentils (red, green, and/or caviar)
    • 1(14-oz.) can crushed tomatoes, with juice
    • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
    • 1 tablespoon chopped fresh or 1 teaspoon dried basil
    • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
    • 4 cups vegetable broth

    Preheat the oven to 350°F. In a large, deep baking dish, combine onion, rice, lentils, tomatoes, rosemary, basil, oregano, and vegetable broth, and stir gently. Bake, covered, for 90 minutes, stirring every 30 minutes to prevent sticking, until bubbling and browned. Serve warm.

    Read more:
    Baked Avocado With Salsa
    Cooking With Lentils
    3 Tasty And Nutritious Ways To Eat Legumes

    Julieanna Hever is the host of the talk show "What Would Julieanna Do?" that answers your questions on how to live well and healthy. She is also known as The Plant-Based Dietitian, is the author of the best-selling book, The Complete Idiot’s Guide To Plant-Based Nutrition, and the nutrition columnist for VegNews Magazine. Julieanna is the co-author of The Complete Idiot’s Guide to Gluten-Free Vegan Cooking.