From Light & Tasty *To make this recipe Core, use fat free shredded cheese.
"My husband loves this hearty meatless casserole, especially on a chilly winter evening," says Stacey Krawczyk of Champaign, Illinois. "It's wonderful served with crusty bread and a green salad."
INGREDIENTS
* 1 large onion, chopped * 1 cup finely chopped carrots * 3/4 cup dry lentils, rinsed * 3/4 cup uncooked brown rice * 3/4 cup shredded reduced-fat cheddar cheese * 1/2 cup chopped green pepper * 1/2 teaspoon each dried thyme, basil and oregano * 1/4 teaspoon salt * 1/4 teaspoon rubbed sage * 1/4 teaspoon garlic powder * 1 can (14-1/2 ounces) chicken broth * 1 can (14-1/2 ounces) diced tomatoes, undrained
SERVINGS 6 CATEGORY Lower Fat METHOD Baked PREP 10 min. COOK 60 min. TOTAL 70 min.
DIRECTIONS
In a 1-1/2-qt. baking dish coated with nonstick cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes. Cover and bake at 350° for 1 to 1-1/2 hours or until the liquid is absorbed and lentils and rice are tender. Yield: 6 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1 cup) equals 239 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 557 mg sodium, 41 g carbohydrate, 8 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
