Lentils & Wild Rice Bake


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This recipe came together on a whim, just because I had recently purchased some pretty ingredients at Sprouts. I wanted something hearty and healthy, but also quick and not too time intensive. Lentils are filled with fiber, and wild rice is packed with vitamins.

Toss in a few veggies and broth, and we have a well-rounded meal. I had some diced ham left over from a few days prior, so I threw that in as well. Feel free to not use that to keep this dish vegetarian, and just bulk up on more added veggies, whatever you got in the fridge.



Step 1: In a small pan, mix the rice and lentils with the water or broth. Bring to a boil, then simmer 30-40 minutes. Stir frequently to avoid sticking, and add water if needed.


Step 2: Slice the onion and pepper thinly, and cook in the oil in a pan over medium heat until softened, about 5-10 minutes.


Step 3: Take the lentils and rice off the heat and put into a large bowl. Mix in the cooked veggies and meat if using. You could also add in any fresh herbs if you want, like parsley, sage, or garlic.


Step 4: Pour the rice and lentils into a greased 8×8 pan, and bake at 350 for 20-30 minutes uncovered. This develops a nice crisp coating on the rice bake.

This makes about four hearty servings. Even the picky carnivore loved it!


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