Brown rice and lentil stew (vegan)

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 Garlic clove; minced
1 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

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