Lentil-rice stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Celery, chopped |
| ¾ | cup | Onion, chopped |
| ¼ | cup | Butter |
| 6 | cups | Water |
| ¾ | cup | Lentils, washed |
| 32 | ounces | Tomatoes, canned |
| ¾ | cup | Brown rice |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Rosemary |
| ½ | teaspoon | Garlic salt |
| ½ | cup | Carrots, shredded |
Directions
Saute celery and onion in butter in a large pan. Add water and lentils, cook 20 minutes. Add tomatoes, brown rice, salt, pepper, rosemary and garlic salt. Simmer 50 to 60 minutes. Add carrots. Cook 5 minutes and serve Recipe by: Reader's Recipe Contest Posted to EAT-L Digest 04 Feb 97 by JoAnn <joannr@...> on Feb 5, 1997.