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Rice and Pasta - Herbed Lentils and Rice

  • 2 3/4 cups chicken broth
  • 1/4 cup white cooking wine
  • 3/4 cup dry lentils
  • 1/2 cup brown rice
  • 3/4 cup chopped onion
  • 1/4 teaspoon salt
  • 1/2 teaspoon oregano, chopped
  • 1/2 teaspoon thyme, chopped
  • 1 teaspoon basil, chopped
  • 1/8 teaspoon pepper (optional)
  • 1/8 teaspoon garlic powder
  • 2 ounces Swiss cheese

Combine all ingredients except cheese. Pour into a greased 11/2-quart casserole dish. Bake, covered, until lentils and rice are done, for about 1 to 11/2 hours. Stir at least twice during baking.
Grate Swiss cheese or cut into strips. Uncover rice mixture and place cheese on top. Bake for two to three minutes or until cheese melts.
Alternate “quick” method: Combine all ingredients in a saucepan, slightly reducing the amount of broth. Bring to a boil; reduce heat and simmer until done, for approximately 35 minutes. Turn mixture into a serving dish and melt Swiss cheese on top, if desired.
Submitted By: Mary Lou Burch
Thorn Hill
Grainger Farmers Co-op
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