BROWN RICE AND LENTIL STEW

27.09.2008 | 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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