Herbed Lentils and Rice
A nutritious, meatless recipe with lentils and rice cooked in savory herbs. Great as a vegan main or protein-rich side with Mediterranean or Middle Eastern flair.
Ingredients
- 2 2/3 cups reduced-sodium chicken broth or vegetable broth 3/4 cup dry lentils
- 3/4 cup chopped onion
- 1/2 cup uncooked brown rice
- 1/4 cup dry white wine, or chicken broth
- 1/2 teaspoon dried basil 1/4 teaspoon salt
- 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/8 teaspoon garlic powder 1/8 teaspoon pepper
- 1 cup shredded reduced-fat swiss cheese, divided
Directions
- In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese. Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice.
- Uncover; sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted.
