Gluten-Free Creamy Lentil And Rice Bake Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring tender lentils, aromatic spices, and creamy yogurt, topped with fresh cilantro for a vibrant finish.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Biona Organic Risotto Brown Rice
• 400G Natco Mustard Seeds 400g
• 50G Pepper Black Ground BWFO
• - Trs Brown Lentils
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 290G Portland Mills Jamaican Curry Powder, 290G
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Ktc Vegetable Oil

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a large Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Add 2 cups of chopped onion and sauté until golden brown, about 8 minutes.
3. 3. Stir in 1 cup of brown rice, 1 tablespoon of curry powder, 2 teaspoons of mustard seeds, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for 1 minute to toast the spices.
4. 4. Add 4 cups of vegetable broth and 1 cup of dried lentils to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour, stirring occasionally.
5. 5. Once the lentils and rice are tender, remove the pot from heat. Stir in 2 cups of chopped onion until well combined.
6. 6. Transfer the mixture to an oven-safe dish and bake in the preheated oven for 10 minutes to allow the flavors to meld together.
7. 7. Remove from the oven and let it cool slightly before serving.