Herbed lentils & rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2⅔ | cup | Chicken or vegetable broth |
| ¾ | cup | Dry lentils |
| ¾ | cup | Chopped onion |
| ½ | cup | Brown rice |
| ¼ | cup | Dry white wine |
| ½ | teaspoon | Dried basil, crushed |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Dried oregano, crushed |
| ¼ | teaspoon | Dried thyme, crushed |
| ⅛ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Pepper |
| ½ | cup | Shredded Swiss cheese |
| 8 | Thin strips (2 oz) Swiss cheese | |
Directions
Combine the chicken or vegetable broth, lentils, onion, uncooked brown rice, wine, basil, salt, oregano, thyme, garlic powder, pepper, and shredded Swiss cheese. Turn mixture into an ungreased 1½-qt casserole with a tight-fitting lid. Bake, covered, in a 350x oven for 1 ½ hours or till lentils and rice are done, stirring twice.
Uncover casserole; top with the Swiss cheese strips. Bake two to three minutes more or till cheese melts. If desired, garnish the top of the casserole with watercress or springs of parsley.