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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This was the featured recipe in an email this morning from the Best of Spark People. Submitted by LILLAKE. A tasty non-meat way to get some extra protein in your diet. Ingredients:
2 cups reduced-sodium chicken broth (or vegetable broth) |
1/2 cup dry lentils |
1 tablespoon dry lentils |
1/2 cup onion, chopped |
1 tablespoon onion, chopped |
1/4 cup brown rice, uncooked |
2 tablespoons brown rice, uncooked |
3 tablespoons dry white wine (or chicken broth) |
1/2 teaspoon dried basil |
1/8 teaspoon salt |
1/4 teaspoon dried oregano |
1/8 teaspoon dried thyme |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
3/4 cup reduced-fat swiss cheese, shredded, divided |
Directions:
1. In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese.
2. Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray.
3. Cover and bake at 350*F for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice.
4. Uncover; sprinkle with remaining cheese.
5. Bake 2-3 minutes longer or until cheese is melted.
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