Stew
Flavorful Brown Rice and Lentil with fresh veggies - onion, celery and carrot - cooked with chopped tomato and tomato broth.
Yields
4
Ingredients
¾ c Brown Rice
½ c Dried Lentils
½ c Chopped Onion
½ c Sliced Celery
½ c Sliced Carrots
¼ c Fresh Parsley remove ends
1 teaspoon Italian Seasoning
1 Clove Garlic minced
1 Bay Leaf
2½ c Vegetable Broth
2 c Water
1 can (14 – 16 ounce) peeled whole tomatoes, undrained, chopped
1 tablespoon Cider Vinegar (pinch each sugar and salt)
Nutritional information
No nutrition information available
Instructions
Combine all ingredients in Dutch oven or large saucepan, bring to a boil. Reduce heat, cover and simmer 55 minutes to 1 hour until rice is tender. Remove bay leaf before serving.