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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|Serving Size: 1 Serving (931g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 49 (19%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 12.4mg||4 %|
|Sodium 1321.3mg||46 %|
|Potassium 934.1mg||25 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 25.3g|
|Protein 17.7g||25 %|
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Calories per serving: 258
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