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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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From: The Bean Cookbook by Norma S. Upson. When I try it I will probably double the herbs. *Use vegetable broth to make this Vegetarian. You may try this with any kind of cheese you like. Ingredients:
2 2/3 cups vegetable broth or 2 2/3 cups chicken broth |
3/4 cup lentils |
3/4 cup onion, chopped |
1/2 cup brown rice |
1/4 cup dry white wine |
1/2 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/8-1/4 teaspoon garlic powder (i would use 1-2 cloves garlic, minced) |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
2 ounces swiss cheese, shredded |
2 ounces swiss cheese, strips to top |
Directions:
1. Combine all ingredients except the cheese strips and turn into an ungreased 1 1/2 quart casserole dish.
2. Cover and bake at 350F for about 1 1/2 hours until lentils and rice are cooked, stirring twice.
3. Place cheese strips on top of the lentil-rice mixture.
4. Bake uncovered 2-3 minutes until cheese melts.
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