*  Exported from  MasterCook  *

                         HERBED LENTILS & RICE

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Cheese/eggs
               Harned 1994                      Rice/grains
               Side dish

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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

 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 [email protected] (CATHY HARNED)  On   10 JAN 96 153034 -0800



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