This Isn’t Spaghetti Vegetarian Casserole
This rustic, one-pan casserole is a hearty and flavorful meal that's perfect for a weeknight dinner. The slow cooking process allows the vegetables to become tender and sweet, like my friend who thought she was Italian because she ate spaghetti. This recipe is a variation of something I ate at her house. The lentils and rice absorb the rich flavors of the herbs and tomatoes.
Ingredients
1 cup brown basmati rice, rinsed
1 cup dried red lentils, rinsed
1 head fennel, cut into large, bite-sized pieces
1 yellow bell pepper, cut into large pieces
1 zucchini, sliced
½ cup crumbled feta cheese
12 fresh basil leaves, chopped
1 teaspoon rubbed dried sage
1 teaspoon dried oregano
2 tablespoons olive oil
1 (796 ml) can whole tomatoes, with their juice
4 cups (1 liter) chicken or vegetable stock
Salt and freshly ground black pepper, to taste
Instructions
Prepare the oven and dish: Preheat your oven to 375°F (190°C).
Layer the base: Spread the rinsed brown basmati rice and red lentils evenly across the bottom of the prepared casserole dish. This layer will absorb the liquid and cook to a perfect tenderness.
Arrange the vegetables: Arrange the chopped fennel, yellow bell pepper, and zucchini in an even layer over the rice and lentils. The large pieces will hold their shape and texture, as you don't want them to disintegrate completely during baking. Season with salt and pepper.
Add herbs and cheese: Sprinkle the crumbled feta cheese, torn fresh basil, dried sage, and dried oregano evenly over the top of the vegetables.
Pour in the liquids: Pour the entire can of tomatoes, including the liquid, over the ingredients. Then, pour the chicken or vegetable stock over everything, making sure the contents are mostly submerged.
Drizzle with olive oil.
Bake: Place the casserole dish in the preheated oven and bake at 375°F for about 1 hour. The casserole is done when the vegetables are tender, and the rice and lentils have absorbed most of the liquid.
Serve hot, although it’s good cold too!!
