Herbed lentils and rice
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Swiss cheese; shredded divided (1 cup total) |
| ¾ | cup | Dried lentils washed and sorted |
| ¾ | cup | Onion; chopped |
| ½ | cup | Brown rice; uncooked |
| 3½ | cup | Canned chicken broth diluted |
| ¼ | cup | Burgundy or other dry red wine |
| ½ | teaspoon | Dried whole basil; crushed |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Dried whole oregano |
| ¼ | teaspoon | Dried whole thyme |
| ⅛ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Pepper |
Directions
Combine ½ 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.
From _Tidewater on the Half Shell_ by The Junior League of Norfolk-Virginia Beach, VA. In _America's Best Recipes: A 1989 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 214-215. ISBN 0-8487-0765-6.
Electronic format by Cathy Harned. Submitted By CCH@... (CATHY HARNED) On 10 JAN 96 153034 -0800 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini