In 2-1/2 quart casserole, combine broth, lentils, onion, rice, wine, basil, oregano, thyme, garlic powder and 1/4 cup cheese. Cover and bake at 350 degrees for 1-1/2 hours, adding more broth if casserole becomes dry.

Top with remaining cheese and bake another 3 minutes or until cheese is melted. Makes 6 sevings.

Arkansas Gazette, 1989, From

"Grains, Pastas And Legumes"

Chapter Of "Cooking A La Heart"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm