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Title: Herbed Lentils & Rice
Categories: Casserole Cheese Rice Side dish
Yield: 1 Batch
| 4 | oz | Swiss cheese; shredded - divided (1 cup total) |
| 3/4 | c | Dried lentils - washed and sorted |
| 3/4 | c | Onion; chopped |
| 1/2 | c | Brown rice; uncooked |
| 3 1/2 | c | Canned chicken broth - diluted |
| 1/4 | c | Burgundy or other dry red wine |
| 1/2 | ts | Dried whole basil; crushed |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried whole oregano |
| 1/4 | ts | Dried whole thyme |
| 1/8 | ts | Garlic powder |
| 1/8 | ts | Pepper |
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.
From _Tidewater on the Half Shell_ by The Junior League of Norfolk-Virginia Beach, VA. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 214-215. ISBN 0-8487-0765-6. Electronic format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On 10 JAN 96 153034 -0800
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