Brown Rice & Lentil Stew (vegan) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 can: Brown rice, uncooked
1/2 cup: Dried lentils, rinsed
1/2 cup: Chopped onions,
1/2 cup: Sliced celery,
1/2 cup: Sliced carrots,
1/4 cup: Snipped fresh parsley,
1 tsp: Italian seasoning,
1: Garlic clove, minced
1: Bay leaf,
2 1/2 cup: [stock],
14 1/2 ounce: Canned tomatoes, peeled, cut
1 tbsp: Cider vinegar,
Directions:
An easy-to-make 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 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp
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 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp