Herbed Lentils and Rice

Lentils are one of those foods that I'm really not sure how to use (if you are reading this and thinking of all the fabulous ways you use lentils, send it in!!) In my ward at Beale AFB, we had a recipe exchange specifically to share food storage recipes. My good friend Angela Harris made this dish and trust me when I tell you it is delish!!

Ingredients:

• 3 C water
• 3 tsp. granulated chicken bouillon
• 3/4 C dry lentils
• 3/4 C onion, chopped
• 1/2 C brown rice
• 1/2 tsp salt
• 1/4 tsp oregano
• 1/4 tsp. thyme
• 1/8 tsp. pepper
• 4 oz Swiss Cheese

Directions:

Combine all ingredients except cheese and set aside. Shred half of the cheese and add to rice mixture and mix. Bake covered 350 for 1 1/2 to 2 hrs. Cut remaining cheese into strips and place on top of cooked rice. Return to over for about 3 minutes for cheese to melt on top.