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Herbed Lentils & Rice recipes

Category	Casseroles	Stumble It!
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Ingredients And Procedures

Ingredients
4	oz	swiss cheese, shredded, divided (1 cup total)
3/4	cup	dried lentils, washed and sorted
3/4	cup	onion, chopped
1/2	cup	brown rice, uncooked
3 1/2	cup	canned chicken broth, diluted
1/4	cup	burgundy, or other dry red wine
1/2	teaspoon	dried whole basil, crushed
1/4	teaspoon	salt
1/4	teaspoon	dried whole oregano
1/4	teaspoon	dried whole thyme
1/8	teaspoon	garlic powder
1/8	teaspoon	pepper

Directions:
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.

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<h1>Herbed Lentils & Rice recipes</h1>
    <b>Ingredients And Procedures</b><p>
       <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>oz</TD><TD class=ingredient>swiss cheese, shredded, divided (1 cup total) </TD><TD></TD></TR><TR><TD class=ingredient>3/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>dried lentils, washed and sorted </TD><TD></TD></TR><TR><TD class=ingredient>3/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>onion, chopped </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>brown rice, uncooked </TD><TD></TD></TR><TR><TD class=ingredient>3 1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>canned chicken broth, diluted </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>burgundy, or other dry red wine </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>dried whole basil, crushed </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>dried whole oregano </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>dried whole thyme </TD><TD></TD></TR><TR><TD class=ingredient>1/8</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>garlic powder </TD><TD></TD></TR><TR><TD class=ingredient>1/8</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>pepper</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>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.<BR><BR>Uncover and sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese melts.<BR><BR>Yield: 6 to 8 servings.<BR><BR></TD></TR></TBODY></TABLE></pre>
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