Baked Brown Rice & Lentils

Baked Brown Rice & Lentils
Makes 4 servings/about 1-1/2 cups each

1 Tbsp + 1 tsp vegetable or olive oil
1 cup diced onion
1/2 cup diced red bell pepper
2 finely chopped garlic cloves
2 tsp finely chopped thyme or 1 tsp dried thyme leaves
Pinch crushed red pepper flakes
1 cup thinly sliced carrots, lightly steamed
1 cup broccoli florets, lightly steamed
Salt and freshly ground black pepper to taste
2 cups cooked brown rice
1 cup cooked lentils
1-1/3 cups (about 6 oz) shredded nonfat vegan cheese (optional)

1. Preheat oven to 350 degrees F. In 10" nonstick skillet, heat oil
over medium heat; add onion and bell pepper. Sauté, stirring, until
wilted, about 5 minutes. Add garlic, thyme, and red pepper. Sauté,
stirring, about 3 minutes. Add carrots and broccoli; season with salt
and pepper. Sauté, stirring, 2 minutes; set aside. Combine rice and
lentils.

2. Spray 2-quart ovenproof casserole with nonstick cooking spray.
Place a layer of half the rice-lentil mixture in casserole, then a
layer of half the vegetables, then a layer of half the cheese.
Repeat, ending with cheese. Bake until heated through and cheese is
melted, about 15 - 20 minutes. Place under broiler about 2 minutes to
brown cheese.