Serves:
8
Prep Time:
75
Meal Occasion:
Side Dish, Main Dish, Lunch, Dinner
Cuisine Type:
Indian, Vegetarian
Ingredients
| 2 | cups UNCLE BEN’S® Natural Whole Grain Brown Rice |
| 1 | can kidney beans drained and rinsed |
| 1 | large roasted red peppers pureed |
| 3 | Tbsp. butter |
| 1 | cup sour cream |
| 1 | cup lentils |
| 1 | medium sliced onion |
| 1 | large green bell pepper diced, seeded, and sliced |
| 3 | cloves garlic minced |
| 2 | Tbsp. cilantro finely chopped |
| 3 | green onions sliced |
| 5 1/2 | cups water |
| 1 | tsp. salt |
| 1 | tsp. black pepper |
| 1/2 | cup sunflower seeds |
| 1 1/2 | Tbsp. curry powder (high quality) |
Bake Casserole at end for 10-15 min, and then top with sour cream ream
Recommended:
Instructions
1. Cook the rice according to package instructions.
2. In a large skillet or pot with a tight fitting lid, melt the butter and sauté the onions and peppers until they begin to brown. Season with salt and pepper and curry powder. Sauté until the seasoning begins to brown.
3. Add the rice and lentils stir for a moment and add the water and garlic. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
4. While the rice is cooking, mix the kidney beans, sunflower seeds, sliced green onions and red pepper puree together and set aside.
5. When the rice has finished cooking, combine with mixture from above and pour into a large casserole and top with the sour cream and cilantro.
