Save on Pinterest

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
  • Total Time
    Prep: 15 min. Bake: 65 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
3/4 cup: 169 calories, 1g fat (0 saturated fat), 4mg cholesterol, 427mg sodium, 27g carbohydrate (5g sugars, 7g fiber), 10g protein. Diabetic Exchanges: 2 starch.

Recommended Video