Recipe for...Lentil & Rice Casserole


Recipe for... rice recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Lentil & Rice Casserole This recipe is rated : 1 Recipe Ingredients 1 cup split red lentils 1/3 cup long grain brown rice 5 cups vegetable broth 1 leek, cut into thick slices 3 garlic cloves, minced 14 ounce can chopped tomatoes 2 teaspoons curry powder 1 teaspoon chili powder 1 red bell pepper, seeded and sliced 1 cup broccoli florets 8 small ears corn, halved lengthways 1/2 cup green beansil salt and pepper Cooking Procedures 1. Put the lentils, rice and vegetable broth in a large flameproof casserole and cook over a low heat, stirring occasionally for 20 minutes. 2. Add the leek, garlic, tomatoes and their can juice, curry powder, chili powder, and all the vegetables to the pan. 3. Bring the mixture to the boil, reduce the heat, cover and simmer for a further 15 minutes or until the vegetables are tender. 4. Season with salt and pepper to taste and serve immediately.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: casserole with 1 cup of water, a little salt, pepper and catsup in the oven about two hours. Take off the lid about twenty minutes before done, to brown. Use milk gravy. Mrs. Sampson. STEAMED FRIED CHICKEN 4 lbs. fowl. Salt and pepper. 4 tblsp. butter substitute. Cut fowl as for frying; roll in corn flour to which has been added salt and pepper. Fry until a golden brown. Cover tightly and simmer slowly for about two hours. A tough chicken cooked in this way will be tender. Serve
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