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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Tim Bowley
4 cups water
1 cup brown rice
⅔ cup dried split red lentils
1 large onion
1 sweet red pepper
1 fresh hot pepper
2 tablespoons minced fresh parsley
2 tablespoons tamari
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons blackstrap molasses
2 garlic cloves
Preheat oven to 400°F
Place the water, brown rice and lentils in a deep, 2 ½ quart flameproof oven proof casserole dish. Stir and set over high heat until mixture boils, then reduce heat.
Meanwhile, chop the onion and the pepper, removing the seeds from the peppers. Add to the casserole.
Add the parsley, tamari, chili, cumin and molasses. Push garlic through a garlic press into the casserole. Stir thoroughly to combine the ingredients.
Simmer atop the stove for about 5 minutes then cover and place the casserole in a 400°F oven for 35 minutes. Stir and serve hot. Enjoy!