| Measure | Ingredient |
|---|---|
| ¾ cup | Uncooked brown rice |
| ½ cup | Dry lentils; rinsed |
| ½ cup | Chopped onions |
| ½ cup | Sliced celery |
| ½ cup | Sliced carrots |
| ¼ cup | Snipped fresh parsley |
| 1 teaspoon | Italian seasoning |
| 1 | Garlic clove; minced |
| 1 | Bay leaf |
| 2½ cup | Chicken broth |
| 14½ ounce | Canned peeled whole tomatoes undrained, chopped |
| 1 tablespoon | Cider vinegar |
Combine all ingredients and 2 cups water in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf. Each serving provides: * 252 calories * 10.5 g. protein * 1.4 g. fat * 50.7 g. carbohydrate * 917 mg. sodium * 1 mg. cholesterol Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias