Herbed Lentils & Rice

Recipe Ingredients

4 oz	113g	Swiss cheese - shredded
		Divided - (1 cup total)
3/4 cup	177ml	Dried lentils - - washed and sorted
3/4 cup	46g / 1.6oz	Onion - chopped
1/2 cup	80g / 2.8oz	Brown rice - uncooked
3 1/2 cups	829ml	Canned chicken broth - - diluted
1/4 cup	59ml	Burgundy or other dry red - wine
1/2 teaspoon	2.5ml	Dried whole basil - crushed
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Dried whole oregano
1/4 teaspoon	1.3ml	Dried whole thyme
1/8 teaspoon	0.6ml	Garlic powder
1/8 teaspoon	0.6ml	Pepper

Recipe Instructions

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 350F. 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".

Source:
Taste of Home Spring 97

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