herbed lentils and rice

[isto]

Herbed Lentils and rice

2 2/3 c. (26oz) GF chicken broth
3/4 c. dry lentils
3/4 c. onion
1/2 c. brown rice (red rice is great)
1/4 c. dry red wine or water
1/8 t. garlic powder
1/2 t. dried basil
1/4 t. salt
1/4 t. crushed oregano
1/8 t. black pepper
1/4 t. dried thyme
4 oz. swiss cheese

Combine broth through thyme in ungreased casserole. Add 1/2 the cheese. Bake 350*, covered, for 1 1/2 to 2 hours, stirring twice during baking. Bake until rice and lentils are done. Put remaining cheese on top and return to oven to melt. Serve hot.

low-fat, high-fiber - a complete protein