Herbed Lentils& Rice

* Exported from MasterCook *

HERBED LENTILS & RICE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Cheese/eggs
Harned 1994 Rice/grains
Side dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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