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    Herbed Lentils and Rice


    Source of Recipe


    Richard Hommel

    List of Ingredients




    2 1/3 cups chicken broth
    3/4 cup dry lentils
    3/4 cup chopped onion
    1/2 cup brown rice
    1/4 cup dry white wine
    1/2 teaspoon crushed dry basil
    1/4 teaspoon salt
    1/4 teaspoon crushed dry oregano
    1/4 teaspoon crushed dry thyme
    1/8 teaspoon garlic powder
    1/8 teaspoon pepper
    1/2 cup shredded Swiss cheese
    8 thin strips Swiss cheese

    Recipe



    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 1 1/2-qt casserole with a tight-fitting lid. Bake, covered, in a 350ºF oven for 1 1/2 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.

 

 

 

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