HERBED LENTILS And RICE

31.10.2008 | Author: Cook | Posted in Brown rice
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HERBED LENTILS And RICE


Servings: 1
Ingredients: 

  • 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.

Servings: 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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