Lentil and Brown Rice Casserole

Lentil and Brown Rice Casserole
(jtwinzz)
1 C. Lentils
1 C. Brown Rice
4 C. low salt chicken broth OR water
1/2 t. salt (omit if using broth)
2 T. butter
1 small onion, chopped
1/2 C. celery, chopped
1/2 to 1 whole bell pepper, chopped (to taste)
1 large carrot grated
4 oz mushrooms, sliced
14 oz can diced tomatoes
Optional -- 1 cup diced veggie you like (zucchini, broccoli...)

1/2 C. grated parmesan cheese

Bring broth or water and salt to a boil and add lentils and brown rice. Return to a boil, cover and simmer for 50 minutes - do not stir or lift lid. Meanwhile, melt butter in a frying pan and saute onion, celery, pepper, carrot, any other desired veggie and mushrooms till soft. Stir in the tomatoes and heat through. When rice and lentils are done, stir well, then combine with the veggies. Stir in the cheese.
You may serve just like this, but to make a prettier presentation, spread it in a baking dish, top with bread crumbs and a sprinkle of cheese and put under the broiler till bread crumbs brown.