HERBED LENTILS & RICE

      Title: HERBED LENTILS & RICE
  Categories: Casseroles, Cheese/eggs, Harned 1994, Rice/grains, Side dish
       Yield: 1 Batch
  
       4 oz Swiss cheese; shredded
            -- divided (1 cup total)
     3/4 c  Dried lentils
            -- washed and sorted
     3/4 c  Onion; chopped
     1/2 c  Brown rice; uncooked
   3 1/2 c  Canned chicken broth
            -- diluted
     1/4 c  Burgundy or other dry red
            -wine
     1/2 ts Dried whole basil; crushed
     1/4 ts Salt
     1/4 ts Dried whole oregano
     1/4 ts Dried whole thyme
     1/8 ts Garlic powder
     1/8 ts Pepper
  
   Combine 1/2 cup cheese and remaining ingredients in a large bowl; stir
   well.  Pour mixture into an ungreased 2-quart casserole. Cover and
   bake at 350 F. for 2 hours, or until lentils are tender, stirring
   occasionally. Uncover and sprinkle with remaining cheese. Bake an
   additional 5 minutes or until cheese melts.
   
   Yield: 6 to 8 servings.
   
   From _Tidewater on the Half Shell_ by The Junior League of
   Norfolk-Virginia Beach, VA.  In _America's Best Recipes: A 1989
   Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp.
   214-215. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
   Submitted By CCH@SALATA.COM (CATHY HARNED)  On   10 JAN 96 153034
   ~0800
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