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Nutrition Facts
Serving Size 1 (133g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth
Calories 401
Calories from Fat 92		(23%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 27mg		9%
Sodium 745mg		31%
Potassium 608mg		17%
Total Carbohydrate 53.6g		17%
	Dietary Fiber 12.7g	50%
	Sugars 4.9g
Protein 21.1g		42%
detailed view... how is this calculated?

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Herbed Lentils and Rice

Recipe #265545 | 1¾ hours | 5 min prep

⁽⁷⁾ RATE IT NOW Print Recipe

By: Engrossed
Nov 13, 2007

From: "The Bean Cookbook" by Norma S. Upson. When I try it I will probably double the herbs. *Use vegetable broth to make this Vegetarian. You may try this with any kind of cheese you like.

SERVES 4 (change servings and units)

Ingredients

2 2/3 cups vegetable broth or chicken broth
3/4 cup lentils
3/4 cup onion, chopped
1/2 cup brown rice
1/4 cup dry white wine
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8-1/4 teaspoon garlic powder (I would use 1-2 cloves garlic, minced)
1/4 teaspoon salt
1/2 teaspoon black pepper
2 ounces swiss cheese, shredded
2 ounces swiss cheese, strips to top

Directions

1
Combine all ingredients except the cheese strips and turn into an ungreased 1 1/2 quart casserole dish.
2
Cover and bake at 350F for about 1 1/2 hours until lentils and rice are cooked, stirring twice.
3
Place cheese strips on top of the lentil-rice mixture.
4
Bake uncovered 2-3 minutes until cheese melts.

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Featured Reviews for This Recipe

From: mikekey

On Sep 14, 2008

This is really good and easy! Was a great side dish for roast chicken. I used mozzarella, but think Swiss would have worked better, so will use that next time. The herb ratio was just right for us.

1 people found this review helpful

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From: WI Cheesehead

On May 12, 2008

I tagged for Zaar Stars. I'm trying to get more lentils in my family, but having a hard time! 2 liked this, 2 didn't. I really liked it. I added some TVP for added protein and upped the broth a bit. Used the stated amount of seasonings, except less pepper and 1/2 tsp salt. Also used mozzarella. Thanks Engrossed!

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From: Dreamer in Ontario

On May 5, 2008

Yum. We had this for dinner tonight. I loved it and DD liked it. Thanks for a wonderful, vegetarian entree.

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From: kymber _71

On Mar 2, 2008

I had this dish as a side to Salmon Steaks with Strawberry Sauce. I am not normally a lentil eater, however this particular dish was extremely palatble. The textures and subtle herbal blend was very satisfying. I was impressed by the flavors brought to brown rice by the additon of broth, herbs, lenntils, and chesse. I would make this dish for my very picky sister and I'm positve she'll enjoy it. We had the dish with Monterey Jack instead of swiss. I think the change was a small one however I'm going to try it with the swiss the next time I have it.

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