Herbed Lentils and Rice

From: "The Bean Cookbook" by Norma S. Upson. When I try it I will probably double the herbs. *Use vegetable broth to make this Vegetarian. You may try this with any kind of cheese you like.

• Ready In: 1 hr 35 mins
• Serves: 4

Ingredients

• 2 2⁄3 cups vegetable broth or 2 2⁄3 cups chicken broth
• 3⁄4 cup lentils
• 3⁄4 cup onion, chopped
• 1⁄2 cup brown rice
• 1⁄4 cup dry white wine
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon dried thyme
• 1⁄8-1⁄4 teaspoon garlic powder (I would use 1-2 cloves garlic, minced)
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  ounces swiss cheese, shredded
• 2  ounces swiss cheese, strips to top

Directions

1. Combine all ingredients except the cheese strips and turn into an ungreased 1 1/2 quart casserole dish.
2. Cover and bake at 350F for about 1 1/2 hours until lentils and rice are cooked, stirring twice.
3. Place cheese strips on top of the lentil-rice mixture.
4. Bake uncovered 2-3 minutes until cheese melts.