Recipe: Brown Rice and Lentil Stew

BROWN RICE AND LENTIL STEW

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 parsley
1 teaspoon Italian herb seasoning
1 clove garlic, minced
1 bay leaf
2 1/2 cups chicken broth
2 cups water
1 (14 1/2 ounce) can tomatoes, chopped, undrained
1 tablespoon cider vinegar

Combine all ingredients in Dutch oven. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, about 1 hour or until rice is tender, stirring occasionally. Remove bay leaf before serving.

Makes 4 serving
Source: USA Rice Council