Herbed lentils & rice
Lentils Rice Side dish
Last updated 6/12/2012 12:52:01 AM. Recipe ID 13701. Report a problem with this recipe.
Title: Herbed lentils & rice
Categories: Casseroles, Cheese/eggs, Harned 1994, Rice/grains, Side dish
Yield: 1 Batch
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
1/4 c Burgundy or other dry red
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
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