Sometimes I need to think ahead.
Most times I neglect to do that.
This phenomenon was once again evidenced last night and today when I posted that lovely recipe for Steak with Balsamic Onions. My friend left a comment asking what to do on Fridays during this Lent season. Her kids don't care for fish and here I had just posted a recipe for BEEF! I truly must become more of a global thinker! The church I attend doesn't observe Lent in a formal way although I know many people who choose to give up something they enjoy for the 40 days of Lent … things such as caffeine, TV, ice cream, meat …
Can I please have your forgiveness?!
In response, I've decided that during this Lent season, I will post a vegetarian or fish recipe each Thursday, just in time for your Friday dinner. How's that for accommodation? This week I'm late, obviously, but perhaps you'll still enjoy the recipe?
Today's recipe was first introduced to me through someone I call a Goddess of Domesticity, Emilie Barnes. I took a study of hers years ago called "More Hours in My Day", which is now the title of her website and this was a recipe she offered. I don't think she would mind if I shared the recipe with you so that you can 'save hours in your day' as well! It's called Lentil Rice Casserole. Don't you think that is a good recipe to start this series out with (Lent/Lentils?—I know, that's lame!)
(I just put this in the oven because typing about it made me hungry!)
Please don't get scared of that title—Lentils and Brown Rice are not typically accepted by our fast-food American palates, but it's DELICIOUS. As this is baking, you'll wish it WAS fast food because the fragrance will make you want to open the oven and shovel it into your mouth straight from the oven rack! Just remember the 3 SECONDS that it took you to put this in the pot before you went back to 'surfing' or watching TV or whatever you love to do …
(I'm about to die right now because my house smells SO, SO, SO good!)
Remember to enjoy the fragrance and anticipate your dinner. (I'm trying!)
Lentil Rice Casserole
Blend the following together in a casserole baking dish (preferably one with a lid, but if you don't have one of those, just use foil):
- 3 c. water or chicken broth
- ¾ c. uncooked lentils, washed
- ½ c. uncooked brown rice, washed
- ¾ c. fresh chopped onion
- ½ t. basil
- ¼ t. oregano
- ¼ t. thyme
- ¼ t. garlic powder
Bake covered at 300˚ for 2-2 ½ hours until tender and water is absorbed. Top with ¾ c. grated cheddar cheese during the last 20 minutes. Remove from oven, top with a handful of minced, fresh parsley before serving.
You could serve this with a fresh green salad and your meal would be well-rounded. One of our favorite ways to eat it is to take it Mexican! We load it into flour tortillas, top it with salsa, lettuce, sour cream, and guacamole (or whatever you like on it). Mmm mmmm mmmm … that's Good Eats.