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Serves: 6
Total Calories: 9,252.416
Prep time: 10 minutes
Cook time: 90 minutes
Total time: 1 hour 40 minutes

2 small onions
2 (14 1/2-ounce) cans 1/3 less sodium chicken broth
1 3/4 cups water
1/2 cup white wine
1 1/2 cups dry lentils rinsed and picked over for stones
1 cup dry brown rice
1 (2-ounce) jar chopped pimiento
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
15 grinds fresh ground black pepper
1 1/2 cups reduced fat shredded mozzarella or Swiss cheese

1. Preheat oven to 350°.
2. Chop onions. Mix ingredients together (minus cheese) in a large baking dish. Set timer for 90 minutes and bake uncovered.
3. After 90 minutes of baking, sprinkle cheese over top and bake until cheese melts. Use this time to steam vegetables, make a salad and set table.

MENU:
Oven-Baked Lentils & Rice
Steamed Vegetables
Tossed Salad
Mandarin Oranges

Nutritional Facts:

Serves: 6
Total Calories: 9,252.416
Calories from Fat: 1,162.375

More Recipes from the Lickety Split Meals Cookbook:
Oven Baked Lentils and Rice
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Tuna Noodle Casserole
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LaZonya
Mexican LaZonya
Kickin' Chicken with Fries
Delicate Baked Fish
Chicken and Vegetables in Foil
Simple Baked Chicken and Rice
Chicken and Bean Enchiladas
Creamy Chicken Enchiladas
Spanish Red Beans and Rice
Ratatouille
Jack in the Pumpkin
Spinach Veal Roll
Chili Cornbread Pie