Herbed Lentils with Rice

By tammy1365

Ingredients

• 2-1/3 c beef, chicken or veg stock
• 1 c white wine
• 3/4 c lentils
• 3/4 c brown rice
• 1 c carrots
• 1 onion
• 2 T parsley
• 1 clove garlic
• 1/2 t sage
• 1/2 t oregano
• 1/2 t thyme
• 1/4 t pepper
• 1 c Jack or Swiss

Preparation

Step 1

Makes 4-5 main-dish servings

There is no need to precook the lentils and the rice for this casserole, so other than peeling and chopping the vegetables and stirring everything together, it calls for a minimum of preparation. The combination of a legume (lentils) and a grain (rice) adds up to a complete protein.

DIRECTIONS

In a 2 1/2-3 quart casserole stir together broth, wine, uncooked lentils, and uncooked rice. Stir in carrots, onion, parsley, garlic, sage, oregano, thyme, and pepper. Cover and bake in a preheated 350° oven for 1-1 1/4 hours, or till liquid is absorbed and rice and lentils are tender, stirring once after 45 minutes. Uncover; sprinkle with cheese. Return to oven for 2 minutes, or till cheese is melted.