RICE LASAGNA
This lasagna-style dish uses rice instead of noodles. It has a very simple ingredient list, which makes this a great base recipe.
Provided by SarahD
Categories Main Dish Recipes Casserole Recipes Rice
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add spaghetti sauce and garlic powder.
- Mix rice, eggs, and 1/4 cup Parmesan cheese in a bowl. Mix 2 cups mozzarella cheese, cottage cheese, and 1/4 cup Parmesan cheese in another bowl.
- Spread half the rice mixture in a 3-quart baking dish, followed by half the cheese mixture and half the meat sauce. Repeat layers. Sprinkle remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese over the final layer of meat sauce.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.
Nutrition Facts : Calories 460.6 calories, Carbohydrate 35.3 g, Cholesterol 118 mg, Fat 20.3 g, Fiber 2.6 g, Protein 32 g, SaturatedFat 9.9 g, Sodium 975 mg, Sugar 9.1 g
BROWN RICE WITH LENTILS
In just a few moments, I can have this homey side dish in the oven, leaving me plenty of time to attend to the rest of my meal.-Michele Doucette, Stephenville, Newfoundland and Labrador
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a 1-1/2 qt. baking dish coated with cooking spray, combine the first 10 ingredients. Cover and bake at 350° for 40 minutes. , Stir in the tomatoes and salt. Cover and bake for 20-30 minutes longer or until rice and lentils are tender. Remove and discard bay leaf. Sprinkle with cheese. Bake, uncovered, for 5-8 minutes or until cheese melts.
Nutrition Facts : Calories 169 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 427mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges
BROWN RICE AND LENTILS
Brown rice and lentils is a delicious meal or easy side dish requiring only 5 ingredients and one pot. Healthy whole grains and legumes packed with protein and fiber and perfect for feeding a crowd.
Provided by Shane Martin
Categories Vegan Side Dish Recipes
Time 55m
Number Of Ingredients 6
Steps:
- Preheat a medium saucepan or large skillet over medium heat. Add the onion and sauté for 2-3 minutes or until the onions are soft and begin to just turn brown.
- Add the rice, lentils, water (vegetable broth), and salt and pepper. Increase to medium-high heat. Bring everything to a boil then lower heat, cover, and simmer.
- Cook for 45 minutes or until the rice and lentils are tender and the liquid has been absorbed. Keep in mind, depending on your appliance or cookware, the cook time may vary.
- Remove from the heat and let sit for 10 minutes before serving.
Nutrition Facts : Calories 379 calories, Sugar 3.6 g, Sodium 137.7 mg, Fat 1.8 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 74.8 g, Fiber 8.6 g, Protein 16.2 g, Cholesterol 0 mg
BROWN RICE AND LENTIL CASSEROLE
This is a great meal that we eat here often in the winter time. With some dark bread and maybe a salad it is a really hearty meal, though we have been known to eat just this for dinner. The recipe is adapted from Amy Dacyczyn's "The Complete Tightwad Gazette"
Provided by ladypit
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees.
- Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
- Cover with foil and bake for 1 hour 10 minutes.
- Then remove the foil, add the cheese, and bake for an additional 20 minutes.
Nutrition Facts : Calories 176, Fat 5.9, SaturatedFat 3.2, Cholesterol 12.1, Sodium 557.7, Carbohydrate 20.9, Fiber 2.9, Sugar 1.8, Protein 9.9
RICE AND LENTIL CASSEROLE
This is an easy to make casserole that uses just 1 covered pan. Very tasty and a family favorite. I hope you enjoy it!
Provided by jill
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.
Nutrition Facts : Calories 582.3 calories, Carbohydrate 38.4 g, Cholesterol 86.3 mg, Fat 36.1 g, Fiber 8.4 g, Protein 24.7 g, SaturatedFat 12.9 g, Sodium 833.7 mg, Sugar 2.8 g
BROWN RICE & LENTIL LASAGNA CASSEROLE
Brown Rice & Lentil Lasagna Casserole
Provided by Minute® Rice
Yield 6
Number Of Ingredients 9
Steps:
- Impress your entire family tonight with a flavorful three cheese vegetarian lasagna made with Minute® Instant Brown Rice and lentils mixed with marinara and chopped basil. Step 1
- Preheat oven to 400˚F. Prepare rice according to package directions. Stir together marinara sauce, lentils, spinach, oil and basil. Step 2
- Spread 1/2 cup lentil mixture in the bottom of a greased 9×13-inch baking dish. Layer one third rice over top. Layer with half the lentil mixture, 1/2 cup mozzarella cheese, 1 cup ricotta cheese and 1/4 cup Parmesan cheese. Repeat layers one more time. Top with remaining rice, remaining mozzarella and Parmesan cheeses. Step 3
- Cover with foil and bake for 20 minutes. Remove foil and bake for 15 to 20 minutes more, or until golden brown and heated through. Let stand 10 minutes before slicing. Recipe Tips
- If you want a side to go along with this dish, serve it with a simple green salad.
GOAT CHEESE, LENTIL AND BROWN RICE ROLLS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Set aside. Remove the thick stem from the center of each chard leaf. Cut each leaf in half lengthwise. Trim the ends from the leaves to make each leaf-half about 7 inches long and 5 inches wide. Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook for 10 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside. For the filling: In a medium bowl, mix together the brown rice, arugula, goat cheese, lentils, mint, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper. Spoon 1/3 cup of the filling onto the end of each chard leaf and roll up like a jellyroll. Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with the Parmesan. Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve.
LENTIL & BROWN RICE CASSEROLE
Make and share this Lentil & Brown Rice Casserole recipe from Food.com.
Provided by potomacma
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy skillet heat canola oil and gently saute the onions. Add all remaining ingredients except the cheese. Mix well and pour into the casserole dish. Sprinkle cheese on top and bake at 375 F for 30 minutes. Serve hot as a main dish.
Nutrition Facts : Calories 630.5, Fat 16.1, SaturatedFat 6.5, Cholesterol 30.4, Sodium 357.7, Carbohydrate 92.2, Fiber 22.1, Sugar 6.5, Protein 29.2
LENTILS AND RICE CASSEROLE
This recipe got its start from ladypit's Brown Rice and Lentil Casserole #74629. After weeks of tinkering, I adapted it so much that it really became something totally different. LOL My family, especially my 13 month old, really love this! Wholesome, filling and super easy to throw together! I make this all the time. The leftovers are great, too.
Provided by hottiecj
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Mix all ingredients, except the cheese, in a large casserole dish.
- Cover and bake for 40 minutes.
- Stir and top with the cheese.
- Bake uncovered for 10 minutes more.
- Yum!
LENTIL LASAGNE
Vegan cooking made easy - this Italian bake uses cauliflower and soya milk for a white sauce and canned lentils as filling
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 15
Steps:
- Heat the oil in a pan, add the onion, carrot and celery, and gently cook for 10-15 mins until soft. Add the garlic, cook for a few mins, then stir in the lentils and cornflour.
- Add the tomatoes plus a canful of water, the mushroom ketchup, oregano, stock powder and some seasoning. Simmer for 15 mins, stirring occasionally.
- Meanwhile, cook the cauliflower in a pan of boiling water for 10 mins or until tender. Drain, then purée with the soya milk using a hand blender or food processor. Season well and add the nutmeg.
- Heat oven to 180C/160C fan/gas 4. Spread a third of the lentil mixture over the base of a ceramic baking dish, about 20 x 30cm. Cover with a single layer of lasagne, snapping the sheets to fit. Add another third of the lentil mixture, then spread a third of the cauliflower purée on top, followed by a layer of pasta. Top with the last third of lentils and lasagna, followed by the remaining purée.
- Cover loosely with foil and bake for 35-45 mins, removing the foil for the final 10 mins of cooking.
Nutrition Facts : Calories 398 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium
LENTIL AND BROWN RICE CASSEROLE
Looking for a warm and filling casserole idea for dinner tonight? Then check out this rice, green beans and dried lentils recipe that's ready in just over an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 375°. Mix lentils, rice and broth in 2-quart casserole. Cover and bake 1 hour.
- Stir in frozen green beans. Cover and bake about 30 minutes or until liquid is absorbed and rice is tender. Sprinkle with cheese.
Nutrition Facts : Calories 225, Carbohydrate 35 g, Cholesterol 20 mg, Fiber 9 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 800 mg
ZULANDT'S LENTIL CASSEROLE
A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.
Provided by DONNA
Categories Main Dish Recipes Casserole Recipes Rice
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
- Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
- Bake in the preheated oven just until cheese has melted, about 10 minutes.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 66.5 g, Cholesterol 29.4 mg, Fat 15 g, Fiber 17.1 g, Protein 24.1 g, SaturatedFat 6.9 g, Sodium 551.6 mg, Sugar 3.2 g
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