Recipe - Brown Rice And Lentil Stew

Three fourths cup Uncooked brown rice
One half cup Dry lentils; rinsed
One half cup Chopped onions
One half cup Sliced celery
One half cup Sliced carrots
One fourth cup Snipped fresh parsley
1 teaspoon Italian seasoning
1 Garlic clove; minced
1 Bay leaf
2 One half cup Chicken broth
14 One half ounce Canned peeled whole tomatoes
undrained, chopped
1 tablespoon 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip