Another experiment. So much of what I’ve read indicates that Americans eat too much meat and not enough of a number of other things. My housemates are confirmed meatatarians, but they are willing to experiment with a vegetarian meal or two a week. This one passed with flying colours, with both of them going back for multiple servings. This recipe claims to be a serving for one, but given the amount that happened when I upped all the ingredients for four servings, I don’t think that’s accurate. We had leftovers for at least 5 more servings past the dinner I made it for.
1/2 c cooked lentils (measure the lentils, then cook them)
1 c brown rice, cooked (cook the rice, then measure it)
Beef bouillon (My guess was 1/2 c per serving)
1 raw, chopped onion (I added some garlic, too, as for the most part, putting onion in a recipe like this feels weird with no garlic.)
1/2 c canned tomato juice
Pinch basil (I added some black pepper, as well)
Mix lentils, rice, and onion (and garlic, I pressed it). Add basil (and pepper) to taste. Add liquids, mix well. Put in casserole dish. Cover and bake at 325 for 30 minutes.