Don’t worry, all the food is back in the pantry. 🙂
Of course I didn’t follow the recipe well. Here’s my version:
2/3 cup green lentils
1 cup short grain brown rice
1 can vegetable broth
1 cup water
1 rib celery, chopped
1/2 onion, chopped
1/2 c carrots, shredded
1/2 c zucchini, shredded
1/2 c frozen corn kernels
4 cups spinach, wilted
garlic & onion powder
3 slices part skim mozzarella cheese
1/4 cup parmesan cheese
1/4 cup shredded Italian cheese
1 can Italian style diced tomatoes
4 cloves garlic
lots of basil
Edited to add: Optional but highly recommended: top with roasted red peppers. YUM. Do it!
Boil broth & water. Add lentils & rice (well-rinsed). Turn heat to low; simmer while prep veggies. Add veggies to rice mixture; simmer 30 minutes. Add corn. Mix tomatoes, garlic, and basil together for sauce. Mix rice mixture, seasonings, spinach, half the sauce, mozzarella cheese, and parmesan cheese together. Spread in pan. Top with shredded cheese. Bake at 350 degrees for 30 minutes. Serve with leftover sauce on the side.
SO GOOD. You can betcha I went back for seconds 🙂
I had dessert too:
Long story short, I tried to make my cupcakes for 24, 24, 24 gluten-free, but turns out they used spelt flour, which isn’t gluten free. So at the last minute I made some gluten-free brownies instead. These things rocked. This was the last decent looking one, but I’ve got a whole Tupperware full of un-presentable broken edges…yummm!