Ingredients
2-2/3 cups reduced-sodium chicken broth or vegetable broth3/4 cup dried lentils, rinsed3/4 cup chopped onion1/2 cup uncooked brown rice1/4 cup dry white wine or additional broth1/2 teaspoon dried basil1/4 teaspoon salt1/4 teaspoon dried oregano1/4 teaspoon dried thyme1/8 teaspoon garlic powder1/8 teaspoon pepper1 cup shredded reduced-fat Swiss cheese, divided
Preparation
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 cooking spray. Cover and bake at 350° 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.
