Jeanne Takenaka was gracious enough to write a guest post for us on Wednesday; read her “6 Tips for Living Out Your Passion,” you’ll love it!
Today I want to share Jeanne’s recipe for a lentil and rice tortilla filling. She gave me this recipe about 15 years ago, and it’s remained a family favorite all that time!
Lentil and Rice Tortilla Filling
Preheat oven to 300 F.
Mix together the following ingredients in a 13″ x 9″ pan:
1/2 C brown rice
3/4 C uncooked lentils
1/4 C minced onion
3/4 tsp dried basil
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1 TBSP chicken broth
Pour 3 C water over the dry ingredients. Cover with foil, and bake for 2 hours 40 minutes.
Remove pan from oven, and remove foil cover. Sprinkle 1/2-3/4 C grated cheddar cheese on top of lentils and rice, then return to the oven for 20 minutes.
Serve in tortillas with salsa, guacamole, and fresh chopped tomatoes. You will love this…plus you’ll get your daily serving of fiber if you use whole-grain tortillas!
Jeanne’s blog can be found here. Go visit her…you’ll find lots more adventures!