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Herbed Lentils & Rice
| Ingredients | |||
| 4 | oz | swiss cheese, shredded, divided (1 cup total) | |
| 3/4 | cup | dried lentils, washed and sorted | |
| 3/4 | cup | onion, chopped | |
| 1/2 | cup | brown rice, uncooked | |
| 3 1/2 | cup | canned chicken broth, diluted | |
| 1/4 | cup | burgundy, or other dry red wine | |
| 1/2 | teaspoon | dried whole basil, crushed | |
| 1/4 | teaspoon | salt | |
| 1/4 | teaspoon | dried whole oregano | |
| 1/4 | teaspoon | dried whole thyme | |
| 1/8 | teaspoon | garlic powder | |
| 1/8 | teaspoon | pepper | |
Directions: | |||
| 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 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. | |||
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