Herbed Lentils and Rice Casserole

Name: Herbed Lentils and Rice Casserole
Yield: 4 servings
Ingredients: 2 2/3 cups low-sodium chicken broth; 3/4 cup dry lentils (sorted and rinsed); 3/4 cup onion (chopped); 1/2 cup brown rice (dry); 1/4 cup water; 1/2 teaspoon basil (fresh or dried); 1/2 teaspoon oregano; 1/2 teaspoon thyme; 1/2 cup part-skim mozzarella cheese (divided)

Source: The Bold and Beautiful Book of Bean Recipes - Washington State WIC Program Original name - Kelly's Herbed Lentils and Rice Casserole

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-11-08.

Lentils and brown rice are combined with flavorful herbs and onions and topped with cheese for a delicious side dish.

Makes

4 servings

Ingredients

2 2/3 cups low-sodium chicken broth
3/4 cup dry lentils (sorted and rinsed)
3/4 cup onion (chopped)
1/2 cup brown rice (dry)
1/4 cup water
1/2 teaspoon basil (fresh or dried)
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 cup part-skim mozzarella cheese (divided)

Directions

Wash hands with soap and water.
Preheat over to 350 °F
In a 2 1/2 quart casserole dish add the chicken broth, lentils, onions, brown rice, water, spices, and 1/4 cup mozzarella cheese.
Stir to combine.
Cover with foil and bake at 350 °F for 2 hours,
Check casserole after 1 hour and add more broth if it seems dry.
Remove foil and top with remaining cheese.
Bake another 2 or 3 minutes until all the cheese is melted.

Notes

Learn more about: Onions Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.