Herbed lentils and rice casserole

Yield: 6 Servings

Measure Ingredient
2⅓ cup Sodium-reduced chicken broth
¾ cup Lentils
¾ cup Chopped onion
½ cup Uncooked brown rice
¼ cup White wine or water
½ teaspoon Dried basil; crushed
¼ teaspoon Crushed dried oregano
¼ teaspoon Whole thyme
¼ teaspoon Garlic powder
⅛ teaspoon Pepper
½ cup Shredded part-skim Mozzarella cheese

In 2-½ quart casserole, combine broth, lentils, onion, rice, wine, basil, oregano, thyme, garlic powder and ¼ cup cheese. Cover and bake at 350 degrees for 1-½ hours, adding more broth if casserole becomes dry.

Top with remaining cheese and bake another 3 minutes or until cheese is melted. Makes 6 sevings.



CHAPTER OF "COOKING A LA HEART" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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