Herbed lentils and rice casserole
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.
ARKANSAS GAZETTE, 1989, FROM
"GRAINS, PASTAS AND LEGUMES"
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, .