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Lentil, Mushroom And Spinach Gratin
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|Total: 1hr 5min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In a large saucepan over medium heat, melt the margarine or butter. Add the mushrooms and onions and saute for 4 minutes. Stir in the broth, lentils, rice, oregano, thyme and pepper. Reduce the heat to low, cover and simmer for 25 minutes.
Stir in the spinach. Cover and cook for 10 minutes. Remove from the heat and stir in the milk and egg substitute.
Preheat the oven to 350°F. Coat a 2-quart no-stick baking dish with no-stick spray. Spoon the spinach mixture into the baking dish and sprinkle with the Monterey Jack and bread crumbs. Bake at 350°F for 20 minutes, or until the gratin is set in the center and the cheese is bubbly
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