Italian Lentil & Rice Pantry Casserole
Easy, healthy dinner casserole that is easily customizable to what's in your pantry, and pairs great with most any vegetable for a complete meal.
Servings 6
Calories 304kcal
Ingredients
Casserole Ingredients
- 4 cups Homemade Vegetable Broth (or low sodium vegetable broth or water)
- 1 cup Quick Cooking Brown Rice (not instant)
- 1 cup Brown Lentils, dry
- 15 oz can Diced Tomatoes
- ¼ cup Kalamata Olives, chopped (or Capers)
- 2 tablespoon Minced Garlic (about 6 cloves)
- 2 tablespoon Dry Oregano
Topping Ingredients
- ½ cup Panko Bread Crumbs
- 1 tablespoon Olive Oil
- 1 tablespoon Nutritional Yeast, optional
- ½ teaspoon Salt
- Ground Pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- In a large pot, add all ingredients for the casserole and bring to a boil. Reduce heat and simmer for about 20 minutes, until lentils and rice are done or slightly al dente.
- Meanwhile, combine the topping ingredients, and mix well.
- When the lentil and rice mixture is ready, transfer to a lightly oiled 8X13 casserole dish. Sprinkle the topping evenly over the mixture.
- Bake for 20-30 minutes, until bubbly and topping is slightly browned.
Nutrition
Serving: 0g | Calories: 304kcal | Carbohydrates: 54.3g | Protein: 12.4g | Fat: 4.7g | Saturated Fat: 0.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 113.3mg | Potassium: 408.2mg | Fiber: 6.1g | Sugar: 1.9g | Vitamin A: 13.1IU | Vitamin C: 5.9mg | Calcium: 68.6mg | Iron: 3.8mg
