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Ingredients Jump to Instructions ↓

  1. 4 oz 113g Swiss cheese - shredded Divided - (1 cup total)

  2. 3/4 cup 177ml Dried lentils - - washed and sorted

  3. 3/4 cup 46g / 1.6oz Onion - chopped

  4. 1/2 cup 80g / 2.8oz Brown rice - uncooked

  5. 3 1/2 cups 829ml Canned chicken broth - - diluted

  6. 1/4 cup 59ml Burgundy or other dry red - wine

  7. 1/2 teaspoon 2 1/2ml Dried whole basil - crushed

  8. 1/4 teaspoon 1 1/3ml Salt

  9. 1/4 teaspoon 1 1/3ml Dried whole oregano

  10. 1/4 teaspoon 1 1/3ml Dried whole thyme

  11. 1/8 teaspoon 0.6ml Garlic powder

  12. 1/8 teaspoon 0.6ml Pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 350F. 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".

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