Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil

  2. 1 cup chopped onion

  3. 1 cup chopped celery

  4. 6 cloves garlic, minced (1 tablespoon minced)

  5. 8 cups reduced-sodium chicken broth or chicken stock

  6. 1/2 cup long grain brown rice

  7. 2 cups chopped tomato

  8. 3/4 cup dry brown lentils, rinsed and drained

  9. 1 tablespoon chopped fresh thyme

  10. 1 tablespoon chopped fresh oregano

  11. 1 tablespoon lemon juice

  12. 1/4 teaspoon freshly ground black pepper

  13. 2 tablespoons finely shredded Asiago cheese Fresh thyme sprigs and/or oregano leaves

Instructions Jump to Ingredients ↑

  1. In a 4-quart Dutch oven heat olive oil over medium heat. Add onion, celery, and garlic; cook about 5 minutes or until tender, stirring occasionally. Stir in broth and uncooked brown rice. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in tomato and lentils. Return to boiling; reduce heat. Cover and simmer about 30 minutes more or until rice and lentils are tender. Stir in thyme, oregano, lemon juice, and pepper. Top individual servings with Asiago cheese and, if desired, thyme sprigs and/or oregano leaves. For Wave 1, serve with Tomatoes with Crispy Bread Topping (page 207). For Waves 2 and 3, serve with Tomatoes with Crispy Bread Topping (page 207) and fresh grapes.


Send feedback