Ingredients
2 2/3 cups chicken broth
low-sodium
3/4 cup lentils (sorted and rinsed)
3/4 cup onion (chopped)
1/2 cup brown rice
1/4 cup water
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 cup mozzarella cheese
part-skim (divided)
Steps
Wash hands with soap and water.
In a 2 1/2 quart casserole dish add the chicken broth, lentils, onions, brown rice, water, spices, and 1/4 cup mozzarella cheese.
Cover and bake at 350 °F for 2 hours, adding more broth if casserole seems dry.
Top with remaining cheese and bake another 2 or 3 minutes until all the cheese is melted.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 285 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 8 mg |
| Sodium | 148 mg |
| Carbohydrates | 44 g |
| Dietary Fiber | 10 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 18 g |
| Vitamin D | 0 mcg |
| Calcium | 152 mg |
| Iron | 4 mg |
| Potassium | 609 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Kelly’s Herbed Lentils and Rice Casserole. Recipe source: The Bold and Beautiful Book of Bean Recipes Washington State WIC Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.