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Print this Recipe    Lentils and Rice

3 1/2 cups chicken broth
3/4 cup dry lentils
3/4 cup chopped onion
1/2 cup uncooked brown rice
1/4 cup dry red wine
1/2 tespoon crushed dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon marjoram
1/8 treaspoon grlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 oz swiss cheese, shredded and divided in half

Combine all ingredients except 1/2 of the swiss cheese. Mix well
and turn into an ungreased 2-qt casserole. Bake, covered at 350
degrees for 1 1/2 to 2 hours , stirring twice. Uncover; sprinkle
remaining cheese on top and bake an additional 2 to 3 minutes or
until cheese melts.
Serves 4

Jean-Marie Ostiguy
ostiguy@wilmington.net

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