| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Swiss |
Side dish |
4 |
Servings |
INGREDIENTS
| 2 2/3 |
c |
Chicken or vegetable broth |
| 3/4 |
c |
Dry lentils |
| 3/4 |
c |
Chopped onion |
| 1/2 |
c |
Brown rice |
| 1/4 |
c |
Dry white wine |
| 1/2 |
ts |
Dried basil, crushed |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Dried oregano, crushed |
| 1/4 |
ts |
Dried thyme, crushed |
| 1/8 |
ts |
Garlic powder |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Shredded Swiss cheese |
| 8 |
|
Thin strips (2 oz) Swiss cheese |
INSTRUCTIONS
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-qt casserole
with a tight-fitting lid. Bake, covered, in a 350x oven for 1 1/2 hours or
till lentils and rice are done, stirring twice.
Uncover casserole; top with the Swiss cheese strips. Bake two to three
minutes more or till cheese melts. If desired, garnish the top of the
casserole with watercress or springs of parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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