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Herbed Lentils and Rice

Herbed Lentils and Rice
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.
4 ServingsPrep: 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.
Nutrition Facts: 1 cup equals 329 calories,
© Taste of Home 2013

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Herbed Lentils and Rice (continued)

Nutrition Facts: 7 g fat (4 g saturated fat), 20 mg cholesterol, 601 mg sodium, 43 g carbohydrate, 12 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013