| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains, Meats |
Swiss |
Casseroles, Cheese/eggs, Harned 1994, Rice/grains, Side dish |
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 |
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 |
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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