Herbed Lentils and Rice
Try this Herbed Lentils and Rice recipe, or contribute your own. "Cheese" and "Side dishes" are two of the tags cooks chose for Herbed Lentils and Rice.
"I love this recipe, and made it occasionally when my children were
youngsters. My daughter, now grown, often takes it as a pot luck dish.
Instead of the slow oven process, I mix ingredients and simmer on the
stovetop. When the lentils and rice (I'm using cracked wheat tonight)
are done, I fold in half of the cheese and slide into a casserole.
Then I top it with the rest of the cheese and broil in the oven. I also like to
add carrot pieces and chicken to make it more of a one-dish meal, but still
serve it with a nice green salad."
235 people want to try | 278 have favorited
Herbed Lentils and Rice Preparation
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.
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