Instructions: In a large saucepan, heat oil over Medium heat. Add onions and garlic, cook until fragrant and tender, about 5-7 minutes. Stir in rice and lentils; cook 2 minutes. Add chick peas and vegetable stock or water.

Bring to boil. Lower heat, cover and cook gently for 20-25 minutes or until rice and lentils are tender. Season with salt and pepper. Stir in parsley, dill, feta nd 1 cup of the cheddar cheese.

Place in a 2 1/2 liter ovenproof casserole or baking dish and sprinkle with remaining cheddar. If serving immediately, broil until cheese bubbles and is light brown. If making ahead, and reheating, bake in 375 F. oven for 20-25 minutes until hot.

Makes 4-6 servings.

Quick Cuisine by Bonnie Stern

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