CURRY LENTIL BROWN RICE CASSEROLE

"This Indian-influenced casserole is excellent with a salad of sliced cucumbers in a mint vinaigrette or yogurt dressing."

1 medium dark-orange sweet potato, peeled, cut into 1/2 to 3/4-inch pieces (2 cups)
3/4 cup dried lentils (6 oz), sorted, rinsed
1/2 cup uncooked natural whole-grain brown rice
1/2 cup chopped red bell pepper
1/2 cup raisins
2 1/2 cups water
2 tablespoons soy sauce
2 teaspoons curry powder
2 tablespoons slivered almonds (optional, for garnish)

Heat oven to 375 degrees F. In ungreased 2- or 2 1/2-quart casserole, mix all ingredients except almonds.

Cover and bake 1 hour to 1 hour 15 minutes or until rice and lentils are tender. Uncover and stir mixture. Let stand 5 minutes before serving.

Sprinkle with almonds.

Makes 4 servings (1 1/2 cups each)
From: Recipelink.com
Source: Recipe booklet: Quick-to-Fix Casseroles, Betty Crocker Recipe Magazine #217, February 2005