Brown rice and lentil stew (vegan)
4 servings
Ingredients
| Quantity | 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 | Garlic clove; minced | |
| 1 | Bay leaf | |
| 2½ | cup | [stock] |
| 14½ | ounce | Canned tomatoes, peeled; cut |
| 1 | tablespoon | Cider vinegar |
Directions
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