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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Herbed Lentils & Rice Category Casseroles Total Hits 628 Rating | voted : 0 times The Recipe Ingredients 4 oz swiss cheese, shredded, divided (1 cup total) 3/4 cup dried lentils, washed and sorted 3/4 cup onion, chopped 1/2 cup brown rice, uncooked 3 1/2 cup canned chicken broth, diluted 1/4 cup burgundy, or other dry red wine 1/2 teaspoon dried whole basil, crushed 1/4 teaspoon salt 1/4 teaspoon dried whole oregano 1/4 teaspoon dried whole thyme 1/8 teaspoon garlic powder 1/8 teaspoon pepper Directions: 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.

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