Kelly’s Herbed Lentils and Rice Casserole

MyPlate Kitchen


2 2/3 cups chicken broth
3/4 cup lentils (sorted and rinsed)
3/4 cup onion (chopped)
1/2 cup brown rice (raw)
1/4 cup water
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 cup mozzarella cheese, part-skim (divided)


1. In a 2 1/2 quart casserole dish add the chicken broth, lentils, onions, brown rice, water, spices and 1/4 cup mozzarella cheese.
2. Cover and bake at 350º for 2 hours, adding more broth if casserole seems dry.
3. Top with remaining cheese and bake another 2 or 3 minutes until all the cheese is melted.


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