Herbed Lentils & Rice |
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Recipe Category |
Casseroles |
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Recipe Ingredients and Procedure: |
| Ingredients | | | 4 | oz | swiss cheese, shredded, divided (1 cup total) | | | 3/4 | cup | dried lentils, washed and sorted | | | 3/4 | cup | onion, chopped | | | 1/2 | cup | brown rice, uncooked | | | 3 1/2 | cup | canned chicken broth, diluted | | | 1/4 | cup | burgundy, or other dry red wine | | | 1/2 | teaspoon | dried whole basil, crushed | | | 1/4 | teaspoon | salt | | | 1/4 | teaspoon | dried whole oregano | | | 1/4 | teaspoon | dried whole thyme | | | 1/8 | teaspoon | garlic powder | | | 1/8 | teaspoon | pepper | | | | | |
Directions:
| Combine 1/2 cup cheese and remaining ingredients in a large bowl; stir well. Pour mixture into an ungreased 2-quart casserole. Cover and bake at 350 F. for 2 hours, or until lentils are tender, stirring occasionally.
Uncover and sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese melts.
Yield: 6 to 8 servings.
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