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.
cup brown rice (2 cups cooked)
cup dry brown lentils (2 cups cooked)
oz jarred or boxed chopped unsalted tomatoes, with juices
cups shredded green cabbage
oz shaved Parmesan cheese
tbsp dried Italian seasoning
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.