2 2/3 Cups chicken or vegetable broth
3/4 Cup Dry Lentils3/4 Cup chopped Onion
1/2 Cup Bron Rice
1/4 Cup White Wine
1/2 tsp. dried basil, crushed
1/4 tsp. salt
1/4 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
1/8 tsp. garlic powder
1/8 tsp. pepper
1/2 cup shredded Swiss cheese (2 ounces)
8 thin strips Swiss cheese (2 ounces)
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 quart casserole with a tight-fitting lid. Bake, covered in a 350 degree oven for 1 1/2 to 2 hours or till lentils and rice are done, stirring twice.
Uncover casserole; top with the Swiss cheese strips. Bake 2 to 3 minutes more or till cheese melts. If desired, garnish the top of the casserole with watercress or sprigs of parsley. Makes 4 servings.
The mixture initially looks soupy. It does solidify.
