Lentil Rice and Tomato Bake

Standard

 Tomato Lentil Rice Bake

Someone, I think it was Salsa, once told me that the nutritional value of rice and lentils combined is greater than the nutritional value of them both if eaten separately. I don’t know if this is true, but they taste so good together that I choose to believe that it must be!

This is one of my favourite recipes for a quick but filling and healthy mid-week meal. It is equally delicious in meat-eater, vegetarian or vegan mode…

Recipe

Base

  • 4 c cooked rice (white or brown)
  • 2 spring onions, finely chopped
  • 2 T fresh parsley, finely chopped
  • 2 T fresh lemon juice
  • 1 egg (optional)

Mix all ingredients in a large bowl until well combined.  Lightly spray 20 x 30cm baking dish with oil. Spread rice evenly over the baking dish and press down to flatten the surface.

rice base

Second layer

  • finely sliced cooked chicken breast, and/or
  • 8-10 mushrooms, finely sliced, and/or
  • 1 eggplant, sliced and roasted

Layer your choice of ingredients over the rice.

Third layer

  • oil
  • 1 onion, finely  diced
  • 1 stick celery, finely chopped
  • 1 1/2  c cooked lentils
  • 1 t dried basil
  • 1 t finely chopped fresh oregano
  • 2 fresh tomatoes, diced
  • 1 can tomatoes

Saute the onion and celery in oil until onion is translucent. Add remaining ingredients and simmer for 5 minutes.  Remove from heat and allow to cool  slightly.  Spread evenly over the previous layer.

tomato lentil layer

Topping

  • finely sliced or grated chedder cheese or
  • 2-3 slices day old wholemeal bread

Spread cheese over the tomato layer, or crumble bread into large-ish crumbs, and lightly fry in oil before spreading evenly over the tomato layer.

Bake at 190C until heated through, and cheese has melted, or breadcrumbs have crisped.

Tomato Lentil Bake

Advertisements

About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

2 responses »

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s