1 C. lentils, sorted and rinsed
\n1 C. long grain rice
\n2 quarts water
\n1 C. onion, diced
\n2 tsp. garlic, chopped finely
\n1 T. olive oil
\n1 pound fresh mushrooms, washed and quartered
\n1 package (lO-oz) frozen chopped spinach, thawed and drained
\n1 tsp. salt
\n1\/4 tsp. pepper
\n1\/8 tsp. cayenne pepper
\n1\/2 C. grated Swiss cheese<\/p>\n
Bring water to a boil; add lentils and rice. Simmer until lentils are tender; drain and set aside. Saut\u00c3\u00a9 onion and garlic in oil until softened, about 3 to 4 minutes. Stir in mushrooms, spinach, salt, pepper and cayenne. Saut\u00c3\u00a9 mixture until mushrooms are almost cooked through. Stir in reserved lentils; heat through. Remove from heat to a serving dish and sprinkle with cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. lentils, sorted and rinsed 1 C. long grain rice 2 quarts water 1 C. onion, diced 2 tsp. garlic, chopped finely 1 T. olive oil 1 pound fresh mushrooms, washed and quartered 1 package (lO-oz) frozen chopped spinach, thawed and drained 1 tsp. salt 1\/4 tsp. pepper 1\/8 tsp. cayenne pepper 1\/2 C. grated Swiss cheese Bring water to a boil; add lentils and rice. Simmer until lentils are tender; drain and set aside. Saut\u00c3\u00a9 onion and garlic…<\/p>\n