Herbed Lentil Casserole

• 3/4 cup uncooked lentils
• 2 23 cups water
• 1/2 cup uncooked brown rice
• 1 medium-size onion, chopped
• 1 1/4 cups dry white wine
• 1/2 teaspoon basil leaves
• 1/2 teaspoon or less Lite Salt
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon garlic powder or to taste
• 3 tablespoons grated part-skim mozzarella cheese

1. Preheat oven to 350 degrees.
2. Combine all ingredients except cheese in an ungreased 1 1/2-quart casserole.
3. Bake, uncovered, for about 95 minutes, until be moist but not runny.
4. Spread grated cheese on top and bake an additional 5 minutes.

lentils, water, brown rice, onion, white wine, basil, salt, oregano, thyme, garlic, mozzarella cheese

Taken from cooking.nytimes.com/recipes/2156 (may not work)