If you and your party can handle a short walk, I recommend parking at the Education parkade at U of A (northeast corner of 87 Ave and 114 St, East of the butterdome). I find it easier to get in and out of there than the Jubilee lot

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You can also stir half the cheese through and then top with the rest before the final bit of baking so it is cheesy throughout (my preferred method).

Pour over 3 cups of boiling water (or broth if not using bouillon). Cover tightly with foil and bake in a preheated 325-350F oven for an hour. Check to see if your rice is tender; if not, cover & bake in 10 min increments until done. Remove foil, stir, top with shredded cheese and bake until melted.

The rice and lentils actually bake in the dish! 1 cup rinsed and picked through lentils, 2/3 cup brown rice, a chopped onion, and all your seasonings (I use bouillon powder and Italian seasoning) get stirred together in a baking dish. You can saute the onion in advance if you want.

I also love this lentil chickpea Thai-inspired curry: www.contentednesscooking.com/lentil-chick.... I always add chopped bell pepper and zucchini.

I love to use green or brown lentils in lentil tacos, veggie shepherd's pie, and mujadara. I also frequently make a delicious (but weird-sounding) dish of brown rice, lentils, onions, shredded mozza, broth, and Italian seasonings mixed together and baked until everything is tender and melty.

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