Lentil & Rice Casserole

from Classic Vegetarian Recipes
Easy and perfect for one of those cold winter days!

1-1/4 cups (225 g) red lentils
1/3 cup (50 g) long-grain white rice*
5 cups (1 l) vegetable stock
2/3 cup (150 ml) dry white wine
1 leek, cut into chunks
3 garlic cloves, minced or crushed
14 oz. (400 g) can of tomatoes
1 red pepper, sliced
3-1/2; oz. (100 g) small broccoli florets
8 baby corn, cut in half
1-3/4 oz. (50 g) green beans, cut in half
1 tsp ground cumin
1 tsp chili powder
1 tsp garam masala**
1 tbsp fresh shredded basil
Place the lentils, rice, stock and wine in a big pot or stovetop casserole dish. Cook over a gentle heat for 20 minutes.
Add the rest of the ingredients, except the basil; bring to a boil, then reduce the heat and simmer for about 15 minutes, until everything is tender.
Stir in the shredded basil and serve!
*use any rice, really – the cooking time should be enough for even the brownest, wildest rice.
**if you don’t have ready access to garam masala, you can substitute any other Indian spice mix or sauce.