Lentil-Rice Casserole, aka "Herbed Lentils and Rice"

Edit: I haven't made this in a while, but I was cleaning through some papers and found an index card which lists the amount of liquid as 3.5 cups. Not sure which is correct - I think I copied this directly from the book, but I can't remember for sure.
From Better Homes and Gardens' Meatless Main Dishes, which is © 1981 by Meredith Corporation. Better Homes and Gardens would like you to know that a serving of this dish provides 32% of the RDA of protein. Whoo hoo! I would like Better Homes and Gardens (and you, I guess) to know that most people don't consider chicken broth meatless.

2 2/3 cups chicken broth bouillon powder + water
3/4 cup dry lentils
3/4 cup chopped onion
1/2 cup uncooked brown rice
1/4 cup dry white wine
*I usually double or triple the amount of each herb (not salt & pepper)*
1/2 teaspoon crushed dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 oz Swiss cheese, divided in half

Combine broth, lentils, onion, rice, wine, and seasonings in an ungreased 1.5-quart casserole. Shred half the cheese; stir into lentil mixture. Bake, covered at 350 degrees for 1 1/2 to 2 hours or til lentils and rice are done, stirring twice. Uncover casserole; top with cheese strips. Bake an additional 2 to 3 minutes or until cheese melts.

Serves 4

1 comment:

light and good order said...

Thanks for posting this! I lost my recipe and I love this stuff!