Tuesday, July 20, 2010

Vegetarian Klops (Casserole)

This makes a gigantic casserole of food, which is great as it reheats well in the microwave. Perfect for the lunch box. I haven't tried freezing it, but I suspect if you skipped the topping and just added that before baking, it would do fine. There are many, many recipes that are called, "klops." Some have nuts, others omit rice. You can easily switch out and substitute the lentils, grains and vegetables. Casseroles tend to be rather flexible.

You Will Need:

1 cup dried brown lentils soaked overnight
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 cup brown rice
2 1/2 cups vegetable stock
2 onions, chopped
6 cloves garlic, chopped
3 large carrots, grated fine
Olive oil for frying
1 large courgette, diced
1/2 cup fresh parsley, chopped
3 tablespoons sweet paprika
Salt and pepper
2 large eggs
1/2 cup vegetable stock
1/2 cup grated cheddar cheese
1 cup soft breadcrumbs
3-4 pats of butter

To cook the lentils:

Place drained lentils in a small pot with the thyme, rosemary, and bay leaf. Bring to a boil, skim foam and reduce heat to simmer. Cover, leaving room to vent and cook until tender. Meanwhile, prepare the rice.

For the Rice:

Bring 2 1/2 cups vegetable stock to a boil. Add the rinsed rice and cover. Reduce heat to simmer and cook about 45 minutes, or until liquid is absorbed. Toss with cooked lentils and set aside.

In a large pan, fry the onions and garlic in a few tablespoons of oil. When soft, add the carrot, courgette, parsley, and spices. Cook only a few minutes to coat the vegetables. Remove to a large bowl, and toss with lentil/rice mixture. Mix in the eggs. Pour into a well-buttered casserole dish (at least a 2 quart). Gently (over a spoon) pour on the remaining vegetable broth, and bake in a 375 degree F. oven for 35 minutes. Toss together the breadcrumbs and cheese, then spread atop casserole. Dot with butter, and bake ten minutes longer, or until nicely browned. Serve hot, or cold with sour cream.

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