In Which Practicality Wins and I Show You How To Make the Best Tasting, Ugliest Dish Ever....

I've debated for a long time about posting this recipe.  You see, I just love this dish.  My husband loves this dish.  I'm pretty sure both my boys loves this dish.  And I know my three youngest girls love this dish.  However, I'm going to be brutally honest:  it's NOT a pretty dish.  I mean, I serve it in a pretty dish, but to look at it, you'd know it wouldn't make the cover shot for a magazine.

Still, who are we to judge a dish on appearance alone?

Who's that shallow?

This recipe is called Lentil Rice Casserole.  And it falls into the super easy, super cheap, super yummy category.  I'd be willing to bet that I can put this together faster than anything else I prepare. And I know it's the least expensive main dish I rustle up.  Hands down.

I found it in Sue Gregg's Main Dish cookbook many moons ago.  It's a meatless dish, as the name implies.  You can't get much cheaper than a few lentils and some brown rice.  But the herbs and garlic just make this so delicious.  I throw some cheese on at the end, just for good measure. 'Cause seriously, what doesn't taste good with cheese all over it?  If you're a die-hard carnivore, feel free to serve it up with some meat.  It's not necessary though, because you're getting your perfect protein from the combination of grain and legumes.

I make this for dinner, and also for lunch every so often.  I can toss it together in, hmmm, I'd say about 3.4 minutes, and that includes prep and clean up time.  It cooks in a slow oven for a couple hours, covered.  About the time the house starts to smell really good, and we're at the end of the chapter in Charlotte's Web, and my children are so starved they can't remember their last meal, it's ready!

So, without further adieu, I give you:

Lentil Rice Casserole

• 3 cups chicken broth 
• 3/4 cup uncooked lentils
• 1/2 cup uncooked brown rice
• 1/4 cup instant minced onion flakes or 1 small onion, chopped
• 1/2 teaspoon basil leaves
• 1/4 teaspoon oregano leaves
• 1/4 teaspoon thyme leaves
• 1/4 teaspoon garlic powder

*******

• 3/4 cup grated cheddar cheese

Stir first eight ingredients together in a casserole dish.  Bake covered at 300 degrees for 2 to 2 1/2 hours, until tender and the water is absorbed, topping with cheese for the last ten minutes or so.

Oh, and if your kids tell you it looks like dog food, don't say I didn't warn you.

Love,