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Herbed Lentils & Rice

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Submitted by shirleyd10

This scrumptious side dish is one way to add a variety of herbs to your cooking!

YIELD

1 servings

PREP

15 min

COOK

125 min

READY

140 min

Ingredients

4 115.6
OUNCES ML/G SWISS CHEESE
shredded, divided (1 cup total)
¾ 177
CUPS ML LENTILS, GREEN
(urad dal), or red, washed and sorted
¾ 177
CUPS ML ONIONS
chopped
½ 118
CUP ML BROWN RICE
uncooked
3 ½ 828
CUPS ML CHICKEN BROTH
diluted
¼ 59
CUP ML RED WINE
burgundy *
½ 2.5
TEASPOON ML BASIL
dried, crushed *
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML OREGANO
dried
¼ 1.3
TEASPOON ML THYME
dried *
0.6
TEASPOON ML GARLIC POWDER
0.6
TEASPOON ML BLACK PEPPER

Directions

Combine ½ cup cheese and remaining ingredients in a large bowl; stir well. Pour mixture into an ungreased 2-quart casserole. Cover and bake at 350℉ (180℃). 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1251g (44.1 oz)
Amount per Serving
Calories 1397 19% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 1911mg 80%
Total Carbohydrate 67g 67%
Dietary Fiber 49g 198%
Sugars g
Protein 162g
Vitamin A 11% Vitamin C 29%
Calcium 57% Iron 81%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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