Herbed Lentils and Rice
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
Looking for dishes that are both healthy and yummy, Judy Manbeck latched on to lentils, "I'm trying to incorporate more legumes and whole grains into our diet, so this blend of lentils and rice is perfect," she writes from Chanute, Kansas.
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 5 min. Bake: 1 hour 35 min.
Ingredients:
- 2-2/3 cups reduced-sodium chicken broth or vegetable broth
- 3/4 cup dried lentils, rinsed
- 3/4 cup chopped onion
- 1/2 cup uncooked brown rice
- 1/4 cup dry white wine or additional 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 (4 ounces) 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 cooking spray. Cover and bake at 350° 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. Yield: 4 servings.