Recipe Friday: Baked Vegetable Rice

I blogged this recipe in July 2011, but after I made if for dinner last night and watched Vince eat all of his, then scavenge what was left off of everyone else's plate I thought it was worth a repost.  I've taken it quite a few times to pot lucks and it generally goes over really well.  It's a great way to get rice and lentils as well as veggies and even greens--a great all in one meal.  Vince agrees.

Baked Vegetable Rice

Ingredients:
2 TBSP olive oil
1 medium onion, diced
2 cloves of garlic, minced
2 stalks of celery, diced
2 medium carrots, diced
1/2 C long grain brown rice
3/4 C uncooked lentils
1 tsp cumin
1 2/3 C vegetable broth
1 cup tomatoes, crushed
salt and pepper to taste
2 C greens chopped (spinach or kale work best)
1/2  Monterey Jack cheese shredded

Preheat oven to 325.
In a dutch oven, heat oil and sauté onion, garlic celery and carrots until tender, about 5 minutes.  Add rice, lentils and cumin and stir, about 1 minute.  Add broth, tomatoes and salt and pepper.  Cover and bake 1 1/2 hours.  Stir in the greens and cheese.  Bake 30 minutes longer.  Eat quickly before Vince starts eating off your plate.