It’s been such a long week, with lots of company and even more cooking, and I was in the mood for an easy dinner that everyone would love on a cold winter’s night. That’s when I remembered this recipe a writing friend gave me a while back.
A bunch of authors had met at her house for dinner before going to a book signing at a local bookstore, and she served this with crusty bread and homemade cookies for dessert. This meal is both easy to make and so filling, especially if you’re tired of turkey and stuffing. And for dessert, I suggest these apple oatmeal cookies as the perfect way to end the meal.
Cheesy Lentils & Brown Rice
Ingredients
- 1/2 Vidalia onion finely chopped
- 4 cloves garlic minced
- 3/4 cup brown rice uncooked
- 3/4 cup brown lentils uncooked
- 2 1/2 cups chicken broth
- 15 ounce can petite diced tomatoes
- 4 ounce can green chilis diced
- 1 Tablespoon taco seasoning
- 2 teaspoons dried oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups cheddar cheese grated
- 1/4 cup fresh parsley for garnish
Instructions
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In a large slow cooker or instant pot, combine all of the ingredients EXCEPT the cheese and parsley. Stir the ingredients until well mixed.
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For the instant pot, cook on high pressure (manual) for 15 minutes. Let the pressure release naturally for 15 minutes Then release the last bit of pressure.
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For the slow cooker, cook on low for 8 hours.
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For both the slow cooker and instant pot, once the recipe is finished cooking/reducing pressure, take off the cover and stir in 1 cup of the cheese. Serve in bowls, using the last cup of cheese and the parsley as toppings. Serve immediately.
