Saturday, February 28, 2009

Spiced Lentil Cabbage Casserole

The other day, I was hankering for some cabbage. I had planned to make lentil cabbage pilaf, but wanted to try something different, and found this recipe. Once I assembled in, and was going to put it in the oven, I was thinking, this is going to be pretty boring. Turmeric really doesn't do anything for me as a spice, but I couldn't think of anything to add, so I just went with it. As it turns out, it was pretty darn good. There's something about the combination of brown rice, lentils and cabbage that really works. And sometimes, you just let the ingredients speak for themselves and not add too many spices or complex flavors. I added Bragg's liquid aminos to mine when I was eating it, but Todd did not, and he liked this dish quite a lot, too.

Spiced Lentil Cabbage Casserole
3 cups cooked brown lentils
2 cups cooked brown rice
2 cups shredded cabbage
1 cup veggie broth
1 cup frozen green peas, thawed
1/2 cup chopped bell pepper (I used yellow, but if you like green pepper that would work well)
3 cloves garlic, minced
1 small onion, chopped
1/4 tspn red chili flakes
1/2 tspn turmeric

1. Cook the brown rice and lentils according to directions in separate pans. The rice will take a little longer than the lentils, so start that first. (For rice, bring 1 cup of rice and 2 cups of water to a boil, then simmer on very low, covered, for 40 minutes. For lentils, clean about 1 1/2 cups dried lentils, put in pan and cover with water, by at least an inch, bring to a boil, then simmer for about 30 minutes).
2. Preheat oven to 350 degrees.
3. In a skillet, heat olive oil over medium heat. Add chili pepper flakes and turmeric. Stir for 2 minutes. Add garlic, bell pepper, onion and cabbage. Sautee until cabbage is soft, about 10 minutes. Add peas, and some salt.
4. Add vegetables, rice and lentils to casserole dish, mix and add veggie broth. Bake for about 20 minutes.

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