- 1 cup lentils, washed
- 1/2 cup rice (or 1/3 cup wild rice)
- 1 bunch green onions, chopped
- 3 cup chicken broth or bouillon
- 2 Tbsp. butter
- 1 tsp. powdered thyme
- 1 can sliced mushrooms
- 1/2 cup sliced toasted almonds (opt.)
Saute lentils, rice, onions, and mushrooms in butter until onions are golden. Add thyme and chicken broth. Bring to a boil, reduce heat, cover, and simmer 30 minutes until tender. Add almonds and serve.
By Robin from Washington, IA
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