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Brown Rice with Lentils

 Brown Rice with Lentils
In just a few moments, I can have this homey side dish in the oven, leaving me plenty of time to attend to the rest of my meal.—Michele Doucette, Stephenville, Newfoundland and Labrador
6 ServingsPrep: 15 min. Bake: 65 min.


  • 1-1/2 cups reduced-sodium chicken broth or vegetable broth
  • 1/2 cup white wine or reduced-sodium chicken broth or vegetable broth
  • 1 medium onion, chopped
  • 1/2 cup dried lentils, rinsed
  • 1/2 cup uncooked brown rice
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 cup Italian stewed tomatoes, cut up
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat shredded Swiss cheese


  • In a 1-1/2 qt. baking dish coated with cooking spray, combine the
  • first 10 ingredients. Cover and bake at 350° for 40 minutes.
  • Stir in the tomatoes and salt. Cover and bake for 20-30 minutes
  • longer or until rice and lentils are tender. Remove and discard bay
  • leaf. Sprinkle with cheese. Bake, uncovered, for 5-8 minutes or
  • until cheese melts. Yield: 6 servings.

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Brown Rice with Lentils (continued)

Nutritional Facts: 3/4 cup equals 169 calories, 1 g fat (trace saturated fat), 4 mg cholesterol, 427 mg sodium, 27 g carbohydrate, 7 g fiber, 10 g protein. Diabetic Exchange: 2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.