2 2/3 c. chicken broth
3/4 c. dry lentils
3/4 c. chopped onions
1/2 c. brown rice
1/4 c. dry white wine
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. oregano
1/4 tsp. thyme
1/8 tsp. garlic powder
1/8 tsp. pepper
4 oz. Swiss cheese

Combine chicken broth, lentils, onion, uncooked rice, wine and seasonings into 1 1/2 quart casserole. Stir in lentils. Shred half of cheese and fold in. Bake covered, 1 1/2 hours at 350 degrees, stirring 2 times. Cut remaining cheese into strips and decorate top. Heat until melted. Makes 4 to 6 servings.