3/4 can brown rice; uncooked
1/2 cup dried lentils; rinsed
1/2 cup chopped onions
1/2 cup sliced celery
1/2 cup sliced carrots
1/4 cup snipped fresh parsley
1 teaspoon italian seasoning
1 garlic clove; minced
1 bay leaf
2 1/2 cup [stock]
14 1/2 oz 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. 1.80á
