Herb Lentils and Rice Recipe (Makeover of LILLAKE's recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cup Unsalted Chicken Broth 9 tbsp Lentils, uncooked 6 tbsp Brown Rice, uncooked3/4 cup, chopped Onions (about 1/2 of a medium onion)3 tbsp Cooking White Wine or a dry white wine of your choice1-4 ounce can of Portabella Mushrooms pieces 1 tsp Basil 1/8 tsp Salt 1/2 tsp Oregano, ground 1/4 tsp Thyme, ground 1/4 tsp Garlic powder 1/2 tsp Pepper, black 1/2 cup finely shredded sharp cheddar cheese
In a 1-1/2 quart baking dish, combine all of the ingredients.
Cover and bake at 350*F for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring each half hour.
Makes 4-1 cup servings.
Serving Size: 4-1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user DAVENOHE.
Cover and bake at 350*F for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring each half hour.
Makes 4-1 cup servings.
Serving Size: 4-1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 161.8
- Total Fat: 4.1 g
- Cholesterol: 9.5 mg
- Sodium: 428.8 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 4.1 g
- Protein: 8.9 g
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