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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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