Herbed Lentils and Rice Casserole
Advertisement
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)
Instructions
- Wash hands with soap and water.
- 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.
Nutrition
| Calories | 285 |
|---|---|
| Protein | 18 g |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 8 mg |
| Sodium | 148 mg |
| Carbohydrates | 44 g |
| Dietary Fiber | 10 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: The Bold and Beautiful Book of Bean Recipes - Washington State WIC Program Original name - Kelly's Herbed Lentils and Rice Casserole