Lentil and Rice Casserole

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Lentil and Rice Casserole
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
490
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories490 kcal(23 %)
Protein20.8 g(21 %)
Fat19.6 g(17 %)
Carbohydrates57 g(38 %)
Author of this recipe:

Ingredients

for
4
Ingredients
150 grams
200 grams
2
2
1 tablespoon
1
2
2 tablespoons
chopped Parsley
100 grams
Fat (for the pan)
1 tablespoon

Preparation steps

1.

Bring plenty of salt water to a boil and cook the rice for about 20 minutes over low heat. Heat the vegetable broth and add the lentils. Simmer over medium heat for about 5 minutes. Puree the lentils in the broth and set aside.

2.

Peel and finely chop the shallots. Halve the peppers, rinse and cut into small cubes.

3.

Heat the oil in a pan. Saute the shallots until soft. Peel and press the garlic into the pan. Add the diced peppers. Saute over low heat for about 5 minutes. Remove from the heat. Preheat the oven to 200°C (approximately 400°F).

4.

Beat the eggs and mix with the rice, pepper-onion mixture, parsley, cream and lentil puree. Season heavily with salt and pepper. Spread the mixture in a greased baking dish and bake. Serve sprinkled with pine nuts.