Rice and lentil bake with carrots and rosemary

In short: Ticino rice, lentils and grated carrots with rosemary, baked in a tray until golden on top. Cut into squares.

Serves: 4. 80 minutes.

Lenticchie svizzere, Riso ticinese, Carota, Cipolla, Aglio, Rosmarino, Alloro

Ingredients

• 240 g dried Swiss lentils
• 700 g water for the lentils
• 0.4 g bay leaf (2 leaves)
• 200 g Ticino rice
• 500 g celery-free vegetable stock (homemade: carrot, onion, leek, bay leaf)
• 600 g carrots (about 8 pieces)
• 150 g onion (1 piece)
• 10 g garlic (2 cloves)
• 30 g rapeseed oil
• 2 g fresh rosemary (1 sprig)
• 50 g chickpea flour
• 100 g water for the chickpea flour
• 5 g salt
• 1 g ground black pepper

Method

1. Bring 700 g water to a boil with 0.4 g bay leaf, add 240 g lentils and cook for 25 minutes, until tender; drain and remove the bay leaf.
2. Meanwhile bring 500 g stock to a boil with 2 g salt, add 200 g Ticino rice, cover and cook over low heat for 18 minutes; let it rest covered for 5 minutes.
3. Grate 600 g carrots on the large holes of the grater. In a wide pan heat 20 g rapeseed oil and cook 150 g chopped onion and 10 g garlic for 4 minutes, then add the carrots, 2 g chopped rosemary and 2 g salt and cook another 8 minutes.
4. In a bowl combine the lentils, rice and carrots; dissolve 50 g chickpea flour in 100 g water and add it with 1 g salt and 1 g pepper; mix well.
5. Heat the oven to 200 °C. Grease a 30 x 25 cm baking dish with 10 g rapeseed oil, pour in the mixture, level it and bake for 30 minutes, until the surface is golden and firm.
6. Let it rest for 10 minutes, then cut into 8 squares. For the lunch box: eat it cold or reheat for 2 minutes; it stays compact.
7. Lunch box: if you prepare it ahead, refrigerate it within two hours of cooking; keep it in the fridge or a cooler bag until lunch and eat it the same day; if you reheat it, do so only once, until piping hot in the center.

Updated on 25 October 2026