| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains, Meats |
Swiss |
Casseroles, Cheese/eggs, Harned 1994, Rice/grains, Side dis |
1 |
Batch |
INGREDIENTS
| 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 |
|
|
wine |
| 1/2 |
t |
Dried whole basil, crushed |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Dried whole oregano |
| 1/4 |
t |
Dried whole thyme |
| 1/8 |
t |
Garlic powder |
| 1/8 |
t |
Pepper |
INSTRUCTIONS
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
-0800 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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