Brown Rice and Lentil Stew
Ingredients
- 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 fresh parsley
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced
- 1 bay leaf
- 2 1/2 cups chicken broth
- 1 14-1/2-ounce can peeled whole tomatoes, undrained, chopped
- 1 tablespoon cider vinegar
- 2 cups water
- Combine rice, Lentils, Onion, celery, carrots, parsley, seasoning, garlic, bay leaf, broth, tomatoes, vinegar and water in Dutch oven or large saucepan; bring to a boil.
- Reduce heat and simmer, uncovered, stirring occasionally, 55 minutes to 1 hour, or until rice is tender.
- Remove and discard bay leaf.
This article uses material from the "Brown Rice and Lentil Stew" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
