• 1 cup brown lentils, cleaned
• salt
• 1 Tbsp olive oil
• 10 oz mushrooms, quartered
• ½ cup chopped onion
• 1 clove garlic, minced
• 1 cup long-grain rice
• 1 bay leaf
• 2 ½ cups low-sodium chicken broth

Preheat the oven to 350° F. On the stovetop, bring a large pot of water to a boil. Add the salt and the lentils.Boil rapidly for 10 minutes, stirring occasionally to prevent spillovers. Remove from the heat; drain.

In a pan with a lid, heat the olive oil over medium heat. Add the mushrooms, onion and garlic; cook, covered, about 10 minutes, stirring occasionally. Remove the lid, turn heat up to medium-high, and cook 3 minutes longer, until the onions are golden brown. Immediately add the rice, lentils, bay leaf and broth. Bring to a boil. If your pan is oven-proof, cover it and put it in the oven. If not, pour the boiling lentil-rice mixture into a covered 2-quart casserole. Bake 25 minutes or until all liquid is absorbed.

Serves 6.