Oven-Baked Lentils & Rice

2 small onions
2 cans (14 1/2 oz each) chicken broth, 1/3 less sodium
1 3/4 c. water
1/2 c. white grape juice
1 1/2 c. dry lentils, rinsed and picked over for stones
1 c. dry brown rice (not quick-cooking)
1 small jar (2 oz) chopped pimentos
1 t. dried basil
1 t. dried oregano
1/2 t. dried thyme
1/4 t. garlic powder
15 grinds fresh ground pepper
1 1/2 c. reduced-fat shredded mozzarella or Swiss cheese

Preheat oven to 350. Chop onions. Mix all ingredients but the cheese together in a large baking dish. Set timer for 90 minutes and bake uncovereed. After 90 minutes of baking, sprinkle over top and bake 15 minutes longer to melt. This recipe serves 6, so the portions are quite large (1 1/4 c. serving).

This is a Zonya recipe. My husband didn't love it, but the girls and I thought it was good. It's one that freezes well, too. It was so easy to make & who doesn't need more lentils in their life?! Of course, lentils and rice don't make a super colorful dish, so be sure to serve this with some colorful veggies, salad & fruit. Try it & leave your feedback on here to let others know if you like it. --Keri