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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 6 |
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In just a few moments, I can have this homey side dish in the oven, leaving me plenty of time to attend to the rest of my meal.Michele Doucette, Stephenville, Newfoundland and Labrador Ingredients:
1-1/2 cups reduced-sodium chicken broth or vegetable broth |
1/2 cup white wine or reduced-sodium chicken broth or vegetable broth |
1 medium onion, chopped |
1/2 cup dried lentils, rinsed |
1/2 cup uncooked brown rice |
1 garlic clove, minced |
1 bay leaf |
1/4 teaspoon dried basil |
1/4 teaspoon dried thyme |
1/8 teaspoon pepper |
1 cup italian stewed tomatoes, cut up |
1/4 teaspoon salt |
1/2 cup reduced-fat shredded swiss cheese |
Directions:
1. In a 1-1/2 qt. baking dish coated with cooking spray, combine the first 10 ingredients. Cover and bake at 350° for 40 minutes.
2. Stir in the tomatoes and salt. Cover and bake for 20-30 minutes longer or until rice and lentils are tender. Remove and discard bay leaf. Sprinkle with cheese. Bake, uncovered, for 5-8 minutes or until cheese melts. Yield: 6 servings.
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