BROWN RICE AND LENTIL STEW
2 1/2 cups chicken broth
2 cups water
1 (14 1/2 oz) can peeled whole tomatoes, undrained, chopped
3/4 cup uncooked brown rice
1/2 cup dry lentils; rinsed
1/2 cup chopped onions
1/2 cup sliced celery
1/2 cup sliced carrots
1/4 cup snipped fresh parsley
1 garlic clove, minced
1 tbsp cider vinegar
1 tsp Italian seasoning
1 bay leaf
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.
Servings: 4
Source: The USA Rice Council
2 1/2 cups chicken broth
2 cups water
1 (14 1/2 oz) can peeled whole tomatoes, undrained, chopped
3/4 cup uncooked brown rice
1/2 cup dry lentils; rinsed
1/2 cup chopped onions
1/2 cup sliced celery
1/2 cup sliced carrots
1/4 cup snipped fresh parsley
1 garlic clove, minced
1 tbsp cider vinegar
1 tsp Italian seasoning
1 bay leaf
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.
Servings: 4
Source: The USA Rice Council
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