Serve our seasonal, veggie-packed rice and lentil pilaf family-style, or pack it into personal ramekins so everone can dig into their very own oven-baked dish.
|⅔||cup brown rice (2 cups cooked)|
|1||cup dry brown lentils (2 cups cooked)|
|20||oz jarred or boxed chopped unsalted tomatoes, with juices|
|2||cups shredded green cabbage|
|3||oz shaved Parmesan cheese|
|2||tbsp dried Italian seasoning|
Amount Per Serving
|Calories||Calories from Fat|
|% Daily Value|
|Total Fat g||%|
|Saturated Fat g||%|
|Trans Fat g|
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|Dietary Fiber g||%|
One: Preheat oven to 375F. In a medium pot, bring 1.5 cups water to a boil. Stir in rice, cover and reduce heat to low. Simmer, stirring occasionally, for 40 min, until water is absorbed. Two: Meanwhile, in a separate medium pot, bring 2 cups water to a boil. Stir in lentils, reduce heat to medium and simmer for 15 min, until tender. (Note: Lentils should be covered with water at all times; add more water during cook time if necessary.) Drain. Three: In a large bowl, add tomatoes, cabbage and Italian seasoning. Stir in rice and lentils. Divide among four 16-oz baking dishes or one lage baking dish. Sprinkle with cheese and bake for 25 min, until bubbling and beginning to brown. Serve immediately. Tip: To save time throughout the week, cook rice and lentils in advance and refrigerate in airtight containers for up to one week, or freeze for up to two months.