Lentil, chick pea and rice casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Onion; chopped | |
| 2 | Cloves garlic; minced | |
| 1 | cup | Rice; uncooked |
| ½ | cup | Green lentils; washed |
| 19 | ounces | Can chick peas; drained/rinsed |
| 3 | cups | Vegetable stock; or water |
| Salt and pepper; to taste | ||
| ¼ | cup | Chopped fresh parsley |
| 2 | tablespoons | Fresh dill; chopped |
| 1 | cup | Feta cheese; crumbled |
| 1½ | cup | Grated Cheddar cheese |
Directions
In a large saucepan, heat oil over Medium heat. Add onions and garlic, cook until fragrant and tender, about 5-7 minutes. Stir in rice and lentils; cook 2 minutes. Add chick peas and vegetable stock or water. Bring to boil.
Lower heat, cover and cook gently for 20-25 minutes or until rice and lentils are tender. Season with salt and pepper. Stir in parsley, dill, feta nd 1 cup of the cheddar cheese. Place in a 2½ liter ovenproof casserole or baking dish and sprinkle with remaining cheddar. If serving immedaitely, broil until cheese bubbles and is light brown. If making ahead, and reheating, bake in 375 F. oven for 20-25 minutes until hot.
Makes 4-6 servings. The Toronto Star, Septemeber 15, '99 Quck Cuisine by Bonnie Stern MC formatting by bobbi744@...
Recipe by: The Toronto Star, Sept 15, '99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Sep 19, 1999, converted by MM_Buster v2.0l.