BROWN RICE AND LENTIL STEW
Yield: Makes 4 servings.
Ingredients
• 3/4 cup uncooked brown rice
• 1/2 cup dry lentils, rinsed
• 1/2 cup chopped onion
• 1/2 cup sliced celery
• 1/2 cup sliced carrots
• 1/4 cup chopped fresh parsley
• 1 teaspoon Italian seasoning
• 1 clove garlic, minced
• 1 bay leaf
• 2 1/2 cups chicken broth
• 1 14-1/2-ounce can peeled whole tomatoes, undrained, chopped
• 1 tablespoon cider vinegar
• 2 cups water
Directions
Combine rice, lentils, onion, celery, carrots, parsley, seasoning, garlic, bay leaf, broth, tomatoes, vinegar and water in Dutch oven or large saucepan; bring to a boil.
Reduce heat and simmer, uncovered, stirring occasionally, 55 minutes to 1 hour, or until rice is tender.
Remove and discard bay leaf.
Nutrition Facts
Calories 255
Total Fat 3g
Cholesterol 2mg
Sodium 1176mg
Total Carbohydrate 45g
Dietary Fiber 4g
Protein 14g
USA Rice Federation (www.usarice.com)
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