Title: Herbed Lentils and Rice
Categories: Side dish
Yield: 4 Servings
| 2 2/3 | c | Chicken or vegetable broth |
| 3/4 | c | Dry lentils |
| 3/4 | c | Chopped onion |
| 1/2 | c | Brown rice |
| 1/4 | c | Dry white wine |
| 1/2 | ts | Dried basil, crushed |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried oregano, crushed |
| 1/4 | ts | Dried thyme, crushed |
| 1/8 | ts | Garlic powder |
| 1/8 | ts | Pepper |
| 1/2 | c | Shredded Swiss cheese |
| 8 | | Thin strips (2 oz) Swiss cheese |
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 350x 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.