Wednesday, September 21, 2011

Wednesday's Recipe

My friend Kimberly Gardner posted this in a group we belong to. Sounds good and its on my list to try.

I got this recipe from my nutrition counselor. I made it and it's really yummy. The only thing I would add is if you cook it at 350 like the recipe says, you need to give it 35 rather than 25 minutes before you put the cheese on top.

Rice Lentil Custard

½ onion, chopped
1 stalk celery, chopped
2 Tablespoons chopped green pepper
1 carrot, grated
1 clove garlic, minced
1 Cup cooked lentils
1 Cup cooked brown rice
½ teaspoon each basil and thyme
½ teaspoon each dill weed and celery seed
2 Tablespoons oil
2 eggs, beaten
2 Cups milk
2 Tablespoons tamari soy sauce or Worcestershire sauce
¼ to ½ Cup grated or sliced cheese (Cheddar or Parmesan recommended)

To save time cook the rice and lentils the day before making the casserole. Sauté vegetables, lentils, rice and seasonings in oil. Beat eggs with milk and tamari soy sauce. Combine the two mixtures in oiled casserole. Bake, uncovered, for at least 25 minutes at 350˚. Top with cheese; bake 5 minutes.

From: Whole Foods for the Whole Family, La Leche League International Cookbook, © 1981 La Leche League International, Franklin Park, Illinois, 60131


Abigail-Madison Chase said...

I will have to try this recipe soon

Lizzie said...

I plan to also, Abigail. Let's compare notes after, shall we?