Sunday, May 20, 2012

Mushroom, lentil and rice casserole

It's late autumn [fall] in Canberra and time to get into the winter warmies like soups and casseroles. Apologies in advance for the vagueness of this recipe – yes, I know there are no quantities – but feel free to make 'em up to taste. You can't really go wrong with this flavour combination. It is delicious, nutritious, and very cheap!

lentils (orange or brown)
mushrooms (chopped)
vegetable stock
plain yoghurt
fresh coriander [cilantro] (chopped)
chilli sauce (optional)

Boil the lentils, rice, mushrooms and vegetable stock together till the rice and lentils are soft. Mix the yoghurt and coriander together. Serve the lentil mixture hot, with chilli sauce (if liked) and yoghurt/coriander dressing on the side. It also freezes well for later lunches and dinners.

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