BROWN RICE And LENTIL STEW

28.10.2008 | Author: Cook | Posted in Brown rice
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BROWN RICE And LENTIL STEW


Servings: 4
Ingredients: 

  • 3/4 c  Uncooked brown rice
    • 

  • 1/2 c  Dry lentils; rinsed
    • 

  • 1/2 c  Chopped onions
    • 

  • 1/2 c  Sliced celery
    • 

  • 1/2 c  Sliced carrots
    • 

  • 1/4 c  Snipped fresh parsley
    • 

  • 1 ts Italian seasoning
    • 

  • 1    Garlic clove; minced
    • 

  • 1    Bay leaf
    • 

  • 2 1/2 c  Chicken broth
    • 

  • 14 1/2 oz Canned peeled whole tomatoes
    • 

  • -- undrained, chopped
    • 

  • 1 tb 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 * 10.5 g. protein * 1.4 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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