Thursday, October 28, 2010

Lentil Rice Casserole

This one is from my sister-in-law in Fargo, so it really should be titled Lentil Rice Hotdish. Or...does hotdish need to have cream of mushroom soup? She's one of the few official blog followers, so the credit really must go to her for this one. I have this on a recipe card that is yellowed, so that means it has been around a long time and is good enough to survive a few recipe card purges. It's not a regular on our dinner rotation, but we do have it once or twice a year. The tricky part is that it takes 1 1/2 to 2 hours to bake...we're just not usually home 2 hours before dinner right now except some Fridays. So, I put it in the oven before a violin lesson and let it bake while we were gone. By the time we returned it just needed to be finished and we were ready for dinner. I haven't ever tried it in the crockpot, but I may need to be adventurous and do that sometime.

2 2/3 c chicken broth
3/4 c dried lentils
3/4 c chopped onions
1/2 c brown rice
1/4 wine (red or white)
1/2 t each dried basil, oregano, and thyme
1/4 t garlic powder
1/4 t pepper
4 oz swiss cheese, grated.
Combine all ingredients in a 1 1/2 quart casserole and bake at 350 degrees for 1 1/2-2 hours. Stir a couple times during baking.
May want to reserve some of the cheese and place it on top near the end of the baking time. Bake until the cheese is bubbly and serve with a salad.

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