Recipe - Herbed Lentils And Rice Casserole

2 1/3 cup Sodiumreduced chicken broth
Three fourths cup Lentils
Three fourths cup Chopped onion
One half cup Uncooked brown rice
One fourth cup White wine or water
One half teaspoon Dried basil; crushed
One fourth teaspoon Crushed dried oregano
One fourth teaspoon Whole thyme
One fourth teaspoon Garlic powder
1/8 teaspoon Pepper
One half cup Shredded partskim
Mozzarella cheese

In 2One half quart casserole, combine broth, lentils, onion, rice, wine,
basil, oregano, thyme, garlic powder and One fourth cup cheese. Cover and bake at
350 degrees for 1One half hours, adding more broth if casserole becomes dry.

Top with remaining cheese and bake another 3 minutes or until cheese is
melted. Makes 6 sevings.

ARKANSAS GAZETTE, 1989, FROM

"GRAINS, PASTAS AND LEGUMES"

CHAPTER OF "COOKING A LA HEART"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.