Parmesan-Crusted Winter Cabbage Pilaf

By á-12817

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.

Ingredients

• 2/3 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

Preparation

Step 1

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.