In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese.
Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray.
Cover and bake at 350*F for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice.
Uncover; sprinkle with remaining cheese.
Bake 2-3 minutes longer or until cheese is melted.
Combine all ingredients except the cheese strips and turn into an ungreased 1 1/2 quart casserole dish.
Cover and bake at 350F for about 1 1/2 hours until lentils and rice are cooked, stirring twice.
Place cheese strips on top of the lentil-rice mixture.
Bake uncovered 2-3 minutes until cheese melts.
Peel and slice onions vertically.
Combine broth and lentils, onion, uncooked rice, wine and seasonings.
Shred 1/2 ounce cheese and stir into ungreased 1 1/2-quart casserole dish and bake, covered, at 350\u00b0 for 1 1/2 to 2 hours or until lentils and rice are done, stirring twice.
Cut remaining cheese into strips and uncover casserole.
Top with cheese strips.
Bake an additional 2 to 3 minutes more until cheese melts.
Makes 4 servings.
Soak lentils in water for 3 hours; drain.
Soak rice in water
Heat oil in a skillet.
Add cumin seeds.
Allow to splutter.
Fold in yellow lentils and rice.
Stir in salt and water.
Bring to a boil.
Lower flame, partially cover and cook till the water has evaporated and rice is cooked.
Serve hot.
This can be served all by itself, though, the actual combination is this khichdi with plain yogurt.
Combine broth, lentils, onion, uncooked brown rice, wine, basil, salt, oregano, thyme, garlic powder, pepper and shredded Swiss cheese.
Turn mixture into an ungreased 1 1/2-quart casserole with tight lid.
Bake, covered, at 350\u00b0 for 1 1/2 to 2 hours or until lentils and rice are done, stirring twice.
Uncover casserole; top with cheese strips.
Bake 2 to 3 minutes more to melt cheese.
Garnish with watercress or parsley.
Combine broth, lentils, onion, uncooked rice, wine and seasonings.
Shred 1/2 cheese, add to above mixture.
Pour into greased 1 1/2 qt. casserole.
Bake uncovered at 350\u00b0 for 1 1/2-2 hours, until lentils and rice are done.
Stir twice during cooking.
Combine the chicken broth, lentils, onions, brown rice, basil, salt, oregano, thyme, garlic and black pepper in a large saucepan with tight-fitting lid.
Bring to a boil, reduce heat, cover and simmer about 45 minutes or until the lentils and rice are tender, the liquid absorbed.
Stir in cheese last 10 minutes of cooking.
Combine broth, lentils, onion, uncooked rice, wine and seasonings.
Stir 1/2 of cheese into lentil mixture.
Turn into 1 1/2-quart ungreased casserole.
Bake, covered, at 350\u00b0 for 1 1/2 to 2 hours, or until lentils and rice are tender, stirring twice. Top casserole with remaining cheese; return to oven.
Bake until cheese melts.
Combine all ingredients in large saucepan.
Bring to a boil; then cover.
Let simmer one hour.
Stir occasionally to prevent sticking, as nearly all the liquid will be absorbed by lentils and rice.
Serves 4.
In a medium saucepan, cover lentils with enough water to come
Heat oil in a skillet, then saute onion until it is softened and begins to color, 5 to 8 minutes; add lentils and 1 cup of water.
Cook, covered, about 30 minutes until lentils are tender.
Stir in rice and salt, add coconut milk; cover and simmer about 20 minutes until rice is tender and liquid is absorbed.
In a large Dutch oven, heat oil over medium high heat. Saute onion in oil until golden brown (about 8 minutes).
Add rice, curry powder, mustard seeds, salt and pepper and saute 1 minute more.
Add water and lentils and bring to a boil. Reduce heat and simmer 1 hour.
Remove from heat. Add cilantro (coriander) and sour cream or yogurt. Stir through gently and serve.
an, then add the lentils and stir over a medium heat
Rinse lentils and add to water.
Bring to boil and cook over medium heat for 15 minutes.
Saute onions in oil until golden brown; add rice and salt.
Cover and simmer 20 to 25 minutes or until rice and lentils are fluffy.
Be careful rice and lentils don't stick.
Place on serving platter and completely cover the lentils and rice with the fried onions.
May be served hot or cold. Serves 6.
Place the lentils into a pot and cover with the water.
Place uncooked lentils in clean pot (not aluminum),
Melt butter and oil in a saucepan.
Add curry, salt, pepper, cloves and Tabasco.
Heat for a minute, stirring.
Add onion and garlic.
Cook until onion is limp.
Add lentils and 2 cups water. Bring to a boil.
Then cover and simmer 45 minutes or until lentils are tender.
Cook rice in 1 1/2 cups water while lentils are cooking.
Combine rice and lentils in serving bowl and sprinkle with parsley.
Serve.
Combine water and lentils and boil for 10 minutes.
Add rice to the boiling water, keeping the lentils in the pot, and boil for 15 minutes - until the rice starts to bubble at the top. Stir occasionally.
Meanwhile, saute strips of onion in olive oil and add to rice and lentils.
Stir in salt and pepper, to taste. You definitely will need the salt and pepper. You may need to experiment with the amount.
Simmer this mixture for about another 5 minutes.
Eat as is or serve with a salad (as described in the intro.).