4 oz Swiss cheese; shredded - divided (1 cup total)
3/4 cup Dried lentils - washed and sorted
3/4 cup Onion; chopped
1/2 cup Brown rice; uncooked
3 1/2 cup Canned chicken broth - diluted
1/4 cup Burgundy or other dry red wine
1/2 tsp Dried whole basil; crushed
1/4 tsp Salt
1/4 tsp Dried whole oregano
1/4 tsp Dried whole thyme
1/8 tsp Garlic powder
1/8 tsp Pepper


Combine 1/2 cup cheese and remaining ingredients in a large bowl; stir well. Pour mixture into an ungreased 2-quart casserole. Cover and bake at 350 F. for 2 hours, or until lentils are tender, stirring occasionally. Uncover and sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese melts.