Ingredients
| Quantity | Ingredients |
|---|---|
| 1 1/2 cup / 375 ml | sodium-reduced chicken or vegetable stock |
| 1/2 cup / 125 ml | dried green or brown lentils |
| 1/2 cup / 125 ml | uncooked brown rice |
| 1 cup / 250 ml | stewed tomatoes (if doubling the recipe use the entire 796 ml can) |
| 1/2 cup / 125 ml | dry white wine or freshly squeezed lemon juice |
| 1 cup / 250 ml | chopped onion |
| 1 | clove garlic, crushed |
| 1/4 tsp / 1 ml | dried thyme |
| 1/4 tsp / 1 ml | dried basil |
| 1 | bay leaf |
| Freshly ground black pepper, to taste | |
| 1/2 cup / 125 ml | shredded cheese, such as cheddar or mozzarella |
Directions
Preheat oven to 350°F (180°C).
In a 6 cup (1.5 L) casserole dish, combine stock, lentils, rice, tomatoes, wine, (or lemon juice), onion, garlic, thyme, basil, bay leaf and pepper.
Cover with lid or foil and bake for 1-1/2 hours, stirring two or three times. Sprinkle cheese on top and bake for another 5 minutes.
Serves 4
Nutrition Facts
| Serving Size | Per 1.5 cups (375 ml) |
| Calories | 288 |
| Cholesterol | 11 |
| Carbohydrates | 43 |
| Fiber | 5 |
| Protein | 15 |
| Fat | 5 |
| Saturated Fat | 2 |
| Trans Fat | 0 |
| Sodium | 491 |
Source: Leslie Beck's Healthy Kitchen