| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 2 1/3 |
c |
Sodium-reduced chicken broth |
| 3/4 |
c |
Lentils |
| 3/4 |
c |
Chopped onion |
| 1/2 |
c |
Uncooked brown rice |
| 1/4 |
c |
White wine or water |
| 1/2 |
t |
Dried basil, crushed |
| 1/4 |
t |
Crushed dried oregano |
| 1/4 |
t |
Whole thyme |
| 1/4 |
t |
Garlic powder |
| 1/8 |
t |
Pepper |
| 1/2 |
c |
Shredded part-skim |
|
|
Mozzarella cheese |
INSTRUCTIONS
In 2-1/2 quart casserole, combine broth, lentils, onion, rice, wine,
basil, oregano, thyme, garlic powder and 1/4 cup cheese. Cover and
bake at 350 degrees for 1-1/2 hours, adding more broth if casserole
becomes dry. Top with remaining cheese and bake another 3 minutes or
until cheese is melted. Makes 6 sevings. ARKANSAS GAZETTE, 1989, FROM
"GRAINS, PASTAS AND LEGUMES" CHAPTER OF "COOKING A LA HEART" From a
collection of my mother's (Judy Hosey) recipe box which contained lots
of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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