Recipe - Brown Rice And Lentil Stew (Vegan)

Three fourths cn Brown rice; uncooked
One half cup Dried 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 [stock]
14 One half ounce Canned tomatoes, peeled; cut
1 tablespoon Cider vinegar

An easytomake 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 121494. Recipe collection of Sue
Smith. 1.80á

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini