Lentil-rice surprise

6 servings

Ingredients

Quantity Ingredient
1 cup Lentils; dried
¼ cup Water
1 medium Onion
Garlic clove; chopped
Celery stalks; chopped
28 ounces Tomato; canned
1 teaspoon Dill weed
3 cups Rice; cooked
1 cup Bread crumbs

Directions

Recipe by: The McDougall Plan Cover lentils with water, bring to a boil, cover, simmer over low heat about 1-1½ hours until tender.

Drain liquid, reserving ½ cup. Heat ¼ c water in large pot, add onion, garlic and celery. Cook over medium-low heat until tender, about 15 minutes. Add tomatoes, drained lentils, ½ c lentil water, cooked rice and dill weed. Mix well. Using a 3 quart casserole, sprinkle a few breadcrumbs over the bottom. Pour lentil-rice mixture into the casserole. Sprinkle the rest of the crumbs over the top.

Bake at 350F for 45 minutes. HELPFUL HINT: This may be made ahead of time and cooked when cold. Add 15 minutes to oven cooking time. FROM The Mcdougall Plan :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á

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