Home > Veggies & Sides : Herbed Lentils and Rice

Herbed Lentils and Rice

2 1/3 cups chicken or beef broth
1 cup dry white wine
3/4 cup lentils
3/4 cup brown rice
1 cup finely chopped peeled carrots (2 medium)
1 onion, chopped
2 tablespoons minced fresh parsley
1 clove garlic, minced
1/2 teaspoon dried sage, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 cup shredded Monterey jack or Swiss cheese (4 ounces)
In a 2 1/2-3 quart casserole stir together broth, wine, uncooked lentils, and uncooked rice. Stir in carrots, onion, parsley, garlic, sage, oregano, thyme, and pepper. Cover and bake in a preheated 350 degree oven for 1-1 1/4 hours, or till liquid is absorbed and rice and lentils are tender, stirring once after 45 minutes. Uncover; sprinkle with cheese. Return to oven for 2 minutes, or till cheese is melted.