Gluten-Free Lentil And Brown Rice Bake Recipe

About this recipe

A hearty and nutritious gluten-free dinner featuring lentils, brown rice, and spinach, seasoned with cumin and parsley for a flavorful vegetarian meal.

Ingredients

• - Trs Brown Lentils
• - Forest Whole Foods Ltd Organic Long Grain Brown Rice
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 50G Picard Chopped Flat Parsley
• - Sunita Lemon Juice Organic
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Mccormick Cumin Powder
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 1 Bunch Spinach Fresh 1 Bunch

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a 4-quart Dutch oven or oven-safe pot, combine 3/4 cup dried lentils, 1/2 cup brown rice, 6 cups vegetable broth, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring the mixture to a boil over medium-high heat.
3. 3. Reduce the heat to low, cover, and simmer for 40 minutes or until the lentils and rice are tender.
4. 4. Stir in 3 cups fresh spinach, 1 tablespoon chopped parsley, and 3 tablespoons lemon juice. Mix well until the spinach is wilted.
5. 5. Transfer the pot to the preheated oven and bake uncovered for 10 minutes to allow the flavors to meld and the dish to thicken slightly.
6. 6. Remove from the oven and let cool for a few minutes before serving. Garnish with additional parsley or lemon slices if desired.