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Herbed Lentils and Rice

By: Judy Manbeck

"Looking for dishes that are both healthy and yummy, Judy Manbeck latched on to lentils, 'I'm trying to incorporate more legumes and whole grains into our diet, so this blend of lentils and rice is perfect,' she writes from Chanute, Kansas."

Rate/Review | Read Reviews (72)

Prep Time:
5 Min

Cook Time:
1 Hr 35 Min

Ready In:
1 Hr 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 2/3 cups reduced-sodium chicken broth or vegetable broth
3/4 cup dry lentils
3/4 cup chopped onion
1/2 cup uncooked brown rice
1/4 cup dry white wine, or chicken broth
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 cup shredded reduced-fat Swiss cheese, divided

Directions

In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese. Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice. Uncover; sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted.

Footnotes

Nutritional Analysis: One serving (1 cup) equals 329 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 601 mg sodium, 43 g carbohydrate, 12 g fiber, 22 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 1 fat.