Herbed Lentil and Brown Rice Casserole

Ingredients

• 2 2/3 su bardağı az sodyumlu tavuk suyu · 154 kcal
• 3/4 su bardağı kuru yeşil mercimek (ayıklanmış ve yıkanmış) · 396 kcal
• 3/4 su bardağı yemeklik doğranmış soğan · 108 kcal
• 1/2 su bardağı esmer pirinç (kuru) · 330 kcal
• 1/4 su bardağı su
• 1/2 çay kaşığı kuru fesleğen · 0 kcal
• 1/2 çay kaşığı kuru kekik · 1 kcal
• 1/2 çay kaşığı kuru kekik (dağ kekiği) · 7 kcal
• 1/2 su bardağı yarım yağlı mozzarella peyniri (bölünmüş) · 188 kcal

Method

1. Preheat your oven to 350°F (175°C). In a 2.5-quart casserole dish, combine the chicken broth, dry lentils, chopped onion, brown rice, water, basil, oregano, thyme, and half of the mozzarella cheese (1/4 cup), then stir well to combine.
2. Cover the dish tightly with aluminum foil and bake for 2 hours. Check the casserole after 1 hour; if it looks dry, stir in a splash of extra broth or water to keep it moist.
3. Carefully remove the foil, sprinkle the remaining mozzarella cheese over the top, and bake uncovered for another 2 to 3 minutes until the cheese is completely melted and bubbly.

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