Baked Lentil and Rice Casserole

Ingredients

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

Method

1. 1 Preheat oven to 350°F. In a 2 1/2 quart casserole dish, combine chicken broth, lentils, onion, brown rice, water, basil, oregano, thyme, and 1/4 cup mozzarella cheese. Stir to combine.
2. 2 Cover with foil and bake for 2 hours. Check after 1 hour and add more broth if the mixture seems dry.
3. 3 Remove foil, top with remaining mozzarella cheese, and bake for 2-3 minutes until cheese is melted.