Categories: Casseroles, Cheese/eggs, Harned 1994, Rice/grains, Side dish 
      Yield: 1 batch 
  
      4 oz Swiss cheese; shredded 
           -- divided (1 cup total) 
    3/4 c  Dried lentils 
           -- washed and sorted 
    3/4 c  Onion; chopped 
    1/2 c  Brown rice; uncooked 
  3 1/2 c  Canned chicken broth 
           -- diluted 
    1/4 c  Burgundy or other dry red 
           -wine 
    1/2 ts Dried whole basil; crushed 
    1/4 ts Salt 
    1/4 ts Dried whole oregano 
    1/4 ts Dried whole thyme 
    1/8 ts Garlic powder 
    1/8 ts Pepper 
  
  Combine 1/2 cup cheese and remaining ingredients in a large bowl; stir 
  well.  Pour mixture into an ungreased 2-quart casserole.  Cover and bake at 
  350 F. for 2 hours, or until lentils are tender, stirring occasionally. 
  Uncover and sprinkle with remaining cheese.  Bake an additional 5 minutes 
  or until cheese melts. 
   
  Yield: 6 to 8 servings. 
   
  From _Tidewater on the Half Shell_ by The Junior League of Norfolk-Virginia 
  Beach, VA.  In _America's Best Recipes: A 1989 Hometown Collection_. 
  Birmingham, AL: Oxmoor House, Inc., 1989.  Pp. 214-215. ISBN 0-8487-0765-6. 
  Electronic format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY 
  HARNED)  On   10 JAN 96 153034 -0800