Herbed Lentils And Rice

• 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. white rice
• 1/2 tsp. dried basil, crushed
• 1/4 tsp. salt
• 1/4 tsp. dried oregano
• 1/4 tsp. dried thyme
• 1/8 tsp. garlic powder
• 1/8 tsp. pepper
• 1/2 c. shredded Swiss cheese (2 oz.)
• 8 thin strips Swiss cheese (2 oz.)

1. Combine broth, lentils, onion, uncooked brown rice, wine, basil, salt, oregano, thyme, garlic powder, pepper and shredded Swiss cheese.
2. Turn mixture into an ungreased 1 1/2-quart casserole with tight lid.
3. Bake, covered, at 350u0b0 for 1 1/2 to 2 hours or until lentils and rice are done, stirring twice.
4. Uncover casserole; top with cheese strips.
5. Bake 2 to 3 minutes more to melt cheese.
6. Garnish with watercress or parsley.

chicken, dry lentils, onion, brown rice, white rice, basil, salt, oregano, thyme, garlic powder, pepper, swiss cheese, thin strips swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346049 (may not work)