Rice Casserole with Red Lentils
Rice casserole with red lentils is a recipe with fresh ingredients from the rice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g whole grain rice
- vegetable broth
- 200 g red lentils
- 2 shallots
- 2 yellow bell peppers
- 1 EL olive oil
- 1 Garlic clove
- 2 Eggs
- 2 EL chopped parsley
- 100 g heavy cream
- Salt
- black pepper
- fat (for the dish)
- 1 EL pine nuts
Instructions
-
1.
Boil rice in double amount of salted water, let it soak on low heat for 20 minutes. Meanwhile heat vegetable broth and cook lentils over medium heat for about 5 minutes, then puree and set aside.
-
2.
Peel shallots and finely chop them. Halve bell peppers, clean, wash and dice into small cubes.
-
3.
Heat oil in a pan. Sauté shallots with salt until translucent. Add pressed garlic. Add pepper cubes and sauté on low heat for about 5 minutes. Remove from heat. Preheat oven to 200°C.
-
4.
Whisk eggs and mix with rice, pepper-shallot mixture, parsley, cream and lentil puree. Season well with salt and pepper, pour into a baking dish and bake in preheated oven for about 30 minutes.
-
5.
Meanwhile toast pine nuts without oil in a pan over medium heat for about 5 minutes. Remove them. After baking, remove casserole from oven and serve garnished with toasted pine nuts.
