*  Exported from  MasterCook  *

                          HERBED LENTILS & RICE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Cheese/eggs
                Harned 1994                      Rice/grains
                Side dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

  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
 


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