Herbed Lentils And Rice
|Chicken broth/Vegetable broth||2 2⁄3 Cup (42.67 tbs)|
|Dry lentils||3⁄4 Cup (12 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Brown rice||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Garlic powder||1⁄8 Teaspoon|
|Shredded swiss cheese||2 Ounce (1/2 Cup)|
|Swiss cheese strips||8 (Thin Strips, 2 Ounce)|
Combine the chicken or vegetable broth, lentils, onion, uncooked brown rice, wine, basil, salt, oregano, thyme, garlic powder, pepper, and shredded Swiss cheese.
Turn mixture into an ungreased 1 1/2 quart casserole with a tight fitting lid.
Bake, covered, in a 350Â° oven for 11/2 to 2 hours or till lentils and rice are done, stirring twice.
Uncover casserole; top with the Swiss cheese strips.
Bake 2 to 3 minutes more or till cheese melts.
If desired, garnish the top of the casserole with watercress or sprigs of parsley.