*  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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