Green Bean Casserole
Without any sort of a plan when on the Daniel Fast, you can easily get overwhelmed by the food guidelines. Some people, for the sake of simplicity, resort to eating the same foods over and over again.
That's one of the reasons I wrote my book, The Ultimate Guide to the Daniel Fast. I wanted not only to provide spiritual encouragement and guidance for the fast but also to equip people with great-tasting recipes. My book and website contain hundreds of dishes that many people choose to enjoy even when they're not on the Daniel Fast!
In this recipe, brown rice is combined with lentils, which forms a complete protein (all the essential amino acids are present in the proper amounts). It's important to choose dishes such as this one to ensure you're taking in adequate amounts of this necessary nutrient.
- 1 cup brown rice
- 4 cups water, divided
- ½ cup lentils, rinsed and sorted
- 3 cups fresh or frozen green beans, cut into 1-inch pieces
- 1 14.5-ounce can diced tomatoes
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 2 teaspoons dried basil
- 1/2 teaspoon salt
Preheat oven to 350 degrees. Combine cooked rice, cooked lentils, green beans, tomatoes, onions, garlic, basil, and salt. Stir well, and then transfer to a a 9 x 13-inch casserole dish. Bake 30 minutes.
Yield: 8 servings (serving size: about 1 cup)
- If using fresh green beans, steam or boil them for 15 to 20 minutes before baking.