What’s with the crazy half-fluffed photo, Erin?
I know that’s what your thinking. I haven’t lost my mind. Well…since this cooking method is probably a new concept for many of you, I decided to just fluff half of the dish before snapping the photo so that you can see what it will look like when it comes out of the oven. And what it will look like once it’s fluff-ified.
The flattened part in the back of the dish is what it looks like when it comes out of the oven and you pull back the foil.
I love these kinds of casserole not only because they are CHEAP!…but also because are simple to prepare. (I promise…it may sound foreign, as it’s a new method for you, but it’s really simple. I’ll walk you through it.)
- Add the lentils and brown rice to the bottom of a 9×13 inch baking dish.
- Add the spices, seasoning.
- Pour the hot water over the top
- Mix up the honey and mustard in a bowl.
- Drizzle the honey-mustard over the lentils and rice. Cover TIGHTLY with foil.
- Fluffify and serve.
Wander off and take care of whatever you need to take care of…come back in an hour and dinner is done.
See, told ya…simple.
Your turn to give it a try…let me know what you think!
Honey Mustard Lentils & Rice Casserole
- 1 lb. green lentils
- 1 cup brown rice
- 3 Tbsp minced onion (or 1 cup chopped fresh onion)
- 1 tsp garlic powder
- 1 tsp salt and pepper, each
- 1/2 cup mustard
- 1/3 cup honey plus drizzles
- Vegetables or side salad for side dish
- Preheat the oven to 350.
- In a 9x13 inch glass baking dish, gently combine together the lentils, brown rice, minced or fresh onion, garlic powder and salt and pepper.
- Pour 7 cups of HOT water carefully into the dish and gently stir so the rice and lentils into the water.
- In a small mixing bowl, combine the mustard and honey. Scrape and drizzle over the lentils, rice and water and gently stir in. Cover the dish tightly with foil, so little steam will escape.
- Bake in the preheated oven for 60 minutes, or until rice and lentils are soft. (If using white rice, bake for 30 minutes.)
- Before fluffing and serving, drizzle a little more honey over the top and then fluff.
- Serve Honey Mustard Lentils and Brown Rice with side of veggies or salad.
I have a silly question about lentils – are they dry? We did not grow up on lentils or beans – it was all meat and potatoes.
They are dry. I find them by the dry beans and rice in the grocery store! Easy to make and so healthy (packed with fiber and protein). My husband and I will even top our salads with them.
Did you mean 3 or 4 cups of water? I made this tonight with the 7 cups listed – after 1 hour the rice was still raw, the lentils were still raw and the water was still at the same level as when I poured it in. I ended up transferring it to a dutch oven, taking out approx 1.5 c of water & cooking for another 45 mins. It was edible, but still a little raw and I had to add more mustard to get the flavor back 🙁 I’ve never cooked lentils this way before, but upon further research feel that the amount of water is way too much.
I am having the same problem as Jennifer – too much water! It has been an hour and there is still a lot of water. My brown rice usually takes about 35 minutes to cook. I wonder if it is the kind of brown rice used?
I’m questioning the instructions as well. I have standard brown lentils and white rice. At 30 minutes the lentils are hard, the rice is done, and it’s really soupy. Definitely not fluffable. 350 degrees tightly covered. What am I doing wrong?