This is a great way to use up leftover grains and is based on a recipe my mom used to make for us when we were kids. You can play with the grain-to-lentil proportion according to your personal preference, just be sure that the the final amount is 4-5 cups so the spices don’t overpower or underwhelm.
3 cups cooked brown rice (from about 1 cup uncooked), or other whole grain such as farro or freekeh
3 cups cooked lentils (from about 1 cup uncooked), drained
3/4 teaspoon salt
3/4 teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons sweet paprika
2 teaspoons chili powder
3 teaspoons ground cumin
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
1 cup whole milk 100% grass-fed yogurt, plus more for serving
1 cup freshly grated cheese (feta, Manchego, or a mixture of provolone and Parmesan are great options), to cover
Organic ketchup, to serve
What to do:
Preheat oven to 400º Fahrenheit.
Mix above ingredients, except for cheese and ketchup, in a medium-large bowl. Taste for spice adjustments and place in sprayed or oiled medium-sized casserole dish.
Top with grated cheese and place in oven. Let cook until the top is browned, about 20 minutes.
Serve with more yogurt and organic ketchup.