Conventional method: In saucepan, combine stock, lentils, rice, tomatoes and basil; bring to boil. Reduce heat, cover and simmer for 50-60 minutes or until lentils and rice are tender and most of the liquid is absorbed.Microwave method: In 12-cup microwaveable casserole combine all ingredients except salt and pepper and cheese. Microwave at medium for 40-45 minutes or until lentils and rice are tender and most of the liquid is absorbed. Let stand covered, for 5 minutes.
both methods: Season with salt and pepper to taste. Spoon onto plates and sprinkle with cheese. |
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