- 3/4 c dry Joseph's Grainery Lentils
- 1/2 c uncooked brown rice
- 1/4 c olive oil
- 3 c water
- 1 chopped onion
- 1 tsp each of salt, pepper, garlic powder, basil & cumin
Recover casserole with foil to allow cheese to melt.
To serve, wrap in a tortilla shell and cover with salsa.
Recipe from Jill Cocking, 2008 Friends of Whitman County Library Cookbook