Lentils, Rice, and Sausage Casserole

(Makes 6-8 servings, originally adapted from a recipe at Allrecipes.com, but I could not find the original recipe when I updated this post.)

Ingredients:
2 cups cooked brown rice or Uncle Ben’s Converted Rice (1/2 cup uncooked rice; do not use instant rice)
1 cup uncooked brown or green lentils
5 links Hot turkey Italian sausage or Italian sausage (use lower-fat turkey sausage for the South Beach Diet)
2 small onions, chopped in 1/2 inch pieces
1 T plus 2 T olive oil
1 tsp. minced garlic
1-2 dried bay leaves
1/2 cup chicken stock
salt/pepper to taste
chopped parsley for serving (optional)
freshly-grated Parmesan cheese for serving (optional)

Instructions:
Cook rice in rice cooker or following package directions and let cool (or thaw frozen rice if you have some in the freezer like I always do.) Place lentils in saucepan, cover with water, add bay leaves and simmer until lentils are getting soft, about 30 minutes.While rice and lentils are cooking, heat 1 T olive oil in large nonstick frying pan. Squeeze sausage out of casing and cook until very well browned, breaking up the sausage as it cooks.

When sausage is browned, remove to a bowl and wipe out pan with a paper towel. Heat 2 T olive oil, then add chopped onions and cook over very low heat until onions are nicely browned. Do not rush this step; it will take at least 20 minutes, and probably longer. When onions are browned add garlic and cook 3-5 minutes.

Turn on oven and heat to 350 F/180C. When lentils are done, drain well, remove bay leaf, and combine in frying pan with onions, rice, and sausage. Season with salt/pepper to taste. Add 1/2 cup chicken stock, stir to combine, and pour mixture into small casserole dish.

Cover with lid or foil and bake 30 minutes. Remove from oven, let sit 10 minutes. Serve warm, garnished with chopped parsley if desired. This can also be served with freshly-grated Parmesan cheese if desired.

This freezes well, and can be frozen in individual-size servings to take to work for lunches.