Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¾ can | Brown rice; uncooked |
| ½ cup | Dried lentils; rinsed |
| ½ cup | Chopped onions |
| ½ cup | Sliced celery |
| ½ cup | Sliced carrots |
| ¼ cup | Snipped fresh parsley |
| 1 teaspoon | Italian seasoning |
| 1 \N | Garlic clove; minced |
| 1 \N | Bay leaf |
| 2½ cup | [stock] |
| 14½ ounce | Canned tomatoes, peeled; cut |
| 1 tablespoon | Cider vinegar |
An easy-to-make entree that uses only one pan. Combine all ingredients 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.
Nutrition (per serving): 272 calories, Total Fat 2 g (8% of calories) Source: USA Rice Council : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á