Lentils and Rice
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Revision as of 20:11, 10 February 2010 by Jontas (Talk | contribs) (Created page with '4 ounces swiss cheese, shredded, divided (1 cup total)<br/> 3/4 cup dried lentils, washed and sorted<br/> 3/4 cup onion, chopped<br/> 1/2 cup brown rice, uncooked<br/> 3 1/2 cups…')
4 ounces swiss cheese, shredded, divided (1 cup total)
3/4 cup dried lentils, washed and sorted
3/4 cup onion, chopped
1/2 cup brown rice, uncooked
3 1/2 cups canned chicken broth, diluted
1/4 cup burgundy or other dry red wine
1/2 teaspoon dried whole basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried whole oregano
1/4 teaspoon dried whole thyme
1/8 teaspoon garlic powder
1/8 teaspoon 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 degrees 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.
Source : The Cookbook Club
