From the Pantry Butler kitchen
Herbed Lentils and Rice Casserole
Lentils and brown rice are combined with flavorful herbs and onions and topped with cheese for a delicious side dish. USDA MyPlate Kitchen — The Bold and Beautiful Book of Bean Recipes - Washington State WIC Program Original name - Kelly's Herbed Lentils and Rice Casserole (public domain), via myplate.food
Ingredients
- 2 2/3 cups low-sodium chicken broth
- 3/4 cup dry lentils — sorted and rinsed
- 3/4 cup onion — chopped
- 1/2 cup brown rice — dry
- 1/4 cup water
- 1/2 teaspoon basil — fresh or dried
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 cup part-skim mozzarella cheese — divided
Method
- Wash hands with soap and water.
- Preheat over to 350 °F In a 2 1/2 quart casserole dish add the chicken broth, lentils, onions, brown rice, water, spices, and 1/4 cup mozzarella cheese.
- Stir to combine.
- Cover with foil and bake at 350 °F for 2 hours, Check casserole after 1 hour and add more broth if it seems dry.
- Remove foil and top with remaining cheese.
- Bake another 2 or 3 minutes until all the cheese is melted.
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