Ingredients
2
tablespoons butter or margarine
1
small onion, chopped (1/4 cup)
1
clove garlic, finely chopped
1/2
cup dried lentils (4 oz), sorted and rinsed
1/2
cup uncooked brown rice
1
can (14 oz) vegetable or chicken broth
1/4
cup water
1/4
teaspoon red pepper sauce
1
medium green bell pepper, coarsely chopped (1 cup)
1/2
cup shredded mozzarella cheese (2 oz)
Preparation
In 2-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter about 3 minutes, stirring occasionally, until onion is tender.
Stir in lentils, rice, broth, water and pepper sauce. Heat to boiling; reduce heat. Cover and simmer about 50 minutes, adding water if necessary, until rice is tender and liquid is absorbed.
Stir in bell pepper. Sprinkle with cheese.
