Herbed Lentils and Rice Casserole
What goes in
- 2⅔ cupslow-sodium chicken broth
- ¾ cupdry lentils
- ¾ cuponion
- ½ cupbrown rice
- ¼ cupwater
- 2½ mlbasil
- 2½ mloregano
- 2½ mlthyme
- ½ cuppart-skim mozzarella cheese
How to cook it
- Combine the chicken broth, lentils, onions, brown rice, water, herbs, and half of the mozzarella in a 2.5-quart casserole dish.
- Stir the mixture well to ensure everything is evenly distributed.
- Cover the dish tightly with aluminum foil and bake at 350 °F for 2 hours.
- Check the casserole after 1 hour of baking and add a splash of extra broth if the mixture looks too dry.
- Take off the foil and sprinkle the remaining mozzarella over the top.
- Return the dish to the oven for 2 to 3 minutes until the cheese is fully melted.
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