31 March 2017

Lentil + Cheese + Rice = Love

I love lentils and rice all the time, but I also love cheese, and sometimes the two get combined.  I don't know what else to say about this--it's a snap to make, leftovers are delish, and it's super filling. Just go make it. 

Cheesy Lentils and Rice

Serves 4

2-2/3 cups vegetable broth
3/4 cup dried lentils, rinsed
3/4 cup chopped onion
1/2 cup uncooked rice
1/4 cup dry white wine or additional broth
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 cup (4 ounces) shredded mozarella, divided

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. Yield: 4 servings.