Brown rice and lentil stew

Yield: 4 servings

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 * 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

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