From: Sandal@aol.com Reply-To: Sandal@aol.com Newsgroups: rec.food.recipes Followup-To: rec.food.cooking Subject: Lentil-Rice Casserole Date: 11 Oct 1995 09:37:42 -0500 Organization: Real/Time Communications - Bob Gustwick and Associates Message-ID: <951002084058_114217243@emout04.mail.aol.com> Heather Lynn Winkle writes: >I've fallen in love with lentils. Are there any recipes featuring this >tasty legume? Here's one I've really enjoyed. Sandi ============ Herbed Lentils and Rice makes 4 servings 2 2/3 c chicken or vegetable broth 3/4 c dry lentils 3/4 c chopped onion 1/2 c brown rice 1/4 c dry white wine 1/2 t dried basil, crushed 1/4 t salt 1/4 t dried oregano, crushed 1/4 t dried thyme, crushed 1/8 t garlic powder 1/8 t pepper 1/2 c (2 oz) shredded Swiss cheese 8 thin strips (2 oz) Swiss cheese Combine the chicken or vegetable broth, lentils, onion, uncooked brown rice, wine, basil, salt, oregano, thyme, garlic powder, pepper, and shredded Swiss cheese. Turn mixture into an ungreased 1 1/2-qt casserole with a tight-fitting lid. Bake, covered, in a 350x oven for 1 1/2 hours or till lentils and rice are done, stirring twice. Uncover casserole; top with the Swiss cheese strips. Bake two to three minutes more or till cheese melts. If desired, garnish the top of the casserole with watercress or springs of parsley. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.