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Brown Rice & Lentil Stew (Vegan) Recipe
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3/4 cn Brown rice; uncooked 1/2 c Dried 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 [stock] 14 1/2 oz Canned tomatoes, peeled; cut 1 tb 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
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