Herbed lentils & rice
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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.
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      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
           -- diluted
    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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Recipe ID 13701 (Apr 03, 2005)

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