Herbed Lentils and Rice

Name: Herbed Lentils and Rice
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 4 serving(s)
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

(9)

Recipe by Engrossed

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.

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READY IN: 1hr 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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

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