Herbed Lentils and Rice

2-2/3 Cups low-sodium vegetable broth

¾ cup dry lentils

¾ cup chopped onion

½ cup uncooked brown rice

¼ cup dry white wine or additional broth

½ teaspoon dried basil

¼ teaspoon salt

¼ teaspoon dried oregano

¼ teaspoon dried thyme

1/8 teaspoon garlic powder

1/8 teaspoon pepper

1 cup (4 ounces) shredded reduced-fat Swiss cheese, divided

In a bowl, combine the first 11 ingredients; stir in ½ cup cheese. Transfer to a 1-1/2 qt baking dish coated with nontick cooking spray. Cover and bake at 350 degrees 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

Nutritional Analysis: 1 cup equals 329 calories, 7 g fat (4 g saturated fat), 20 mg cholestorol, 601 mg sodium, 43 g carb, 12 g fiber, 22 g protein.

NOTE: I used “un-chicken” broth for the additional broth as I didn’t have enough veggie broth. It was NOT low-sodium, so I omitted the salt from the recipe. I forgot to get swiss cheese, so I used reduced fat cheddar instead and I used about half of what they called for (therefore, the nutrional analysis is lowered…espeically for the fat and sodium). I also used close to ¼ teaspoon of garlic powder.