Tuesday, April 17, 2012

Herbed Lentils and RIce


3  cups chicken broth
¾   cup lentils
¾   cup onion, chopped
½   cup uncooked white rice
½   teaspoon basil
¼   teaspoon oregano
¼   teaspoon thyme
1  garlic clove, diced
1/8  teaspoon pepper
1/2  cup mozzarella

1.  In a 2 quart sauce pan, combine all the ingredients except for the mozzarella.
2.  Bring up to a boil over high heat.
3.  Lower the heat to a simmer, cover with a lid and simmer for 26-27 minutes, or until lentils and rice are cooked.
4.  Remove from heat and sprinkle the mozzarella over the top of the lentils and rice; replace lid and let the heat and steam melt the mozzarella for about 5 or 6 minutes before serving.

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