Wanted to share one of my favorite winter recipes before winter is officially over! I clipped this one from a magazine decades ago and have been making it ever since. It's a healthy recipe that actually tastes good, packed with vegetarian protein and fiber. It's also a fun recipe to play around with. But the best part is how easy it is - throw everything into the pot and put it in the oven. That's it. It makes the house smell good too. Recipe and some variations are below.
Herbed Lentils and Rice
2 2/3 cups broth (chicken or vegetable) or water
3/4 cup dry lentils
3/4 cup chopped onion
1/2 cup uncooked brown rice
1/4 cup dry white wine (or more broth/water)
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon thyme
1/8 teaspoon garlic powder (or 1 clove garlic, minced)
1/8 teaspoon pepper
1/2 cup shredded Swiss cheese
More cheese for topping
Preheat oven to 350 degrees.
Combine all ingredients in an oven-proof casserole with a tight-fitting lid. Bake covered for 1 1/2 to 2 hours until lentils and rice are done, stirring twice. Uncover casserole, sprinkle with more cheese, and bake 3 minutes more or until cheese melts.
When I made this last week, I added some grated carrots and sliced mushrooms, and used Lundberg Farms Wild Rice blend. You could also add celery, spinach, or any other leafy green.
You can vary the taste by changing the cheese.Last week I made it with pecorino which was great. It's also good with pepper jack cheese.
I topped it with some low-fat sour cream mixed with fresh cilantro.
Add more liquid and it will be more like a stew than a casserole.