Saturday 30 March 2013

Lentil and Rice Casserole Recipe

Easter Saturday is also meant to be another day of abstinence, or at least a day without meat, so how about celebrating it with a classic vegetarian dish?

This rich and creamy rice and lentil casserole is both warming, filling and tasty. You will not find the need for meat. However, you could always serve it as an accompaniment to a fish dish.

Lentil and Rice Casserole

Serves: 4
Lentil and Rice Casserole: Classic vegetarian casserole of lentils and rice in an earthenware dish.


225g (1 1/4 cups) red lentils50g (1/3 cup) long-grain white rice
1l (4 cups) vegetable stock
150ml (2/3 cup) dry white wine
1 leek, washed and cut into chunks
3 garlic cloves, crushed
400g (14 oz) tin of chopped tomatoes
1 tsp ground cumin
1 tsp chilli powder
1 tsp garam masala
1 red bell pepper, sliced
100g (3 1/2 oz) small broccoli florets
8 baby corn cobs, halved lengthways
50g (2 oz) French (green) beans, halved
1 tbsp fresh basil, shredded
salt and freshly-ground black pepper, to taste
a few sprigs of fresh basil, to garnish


Combine the lentils, rice, vegetable stock and white wine in a flame-proof casserole dish and cook over gentle heat for 20 minutes, stirring occasionally.

Add the leek, garlic, tomatoes, cumin, chilli powder, garam masala, bell pepper, broccoli, baby corn and French beans. Bring the resultant mixture to a boil, reduce to a simmer then cover and cook for about 12 minutes more, or until the vegetables are tender.

Stir in the shredded basil and season to taste with salt and freshly-ground black pepper.

Garnish with fresh sprigs of basil and serve immediately.

See the Celtnet vegetarian recipes and information page for even more classic vegetarian dishes.

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