Free Recipe Herbed Lentils and Rice
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Herbed Lentils and Rice Recipe
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
Herbed Lentils and Rice Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 1
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