Brown rice & lentil stew
4 Servings
Ingredients
| Quantity | 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 |
Directions
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 * 10½ g. protein * 1⅖ 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