Brown Rice And Lentil Stew Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
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 tsp: Italian seasoning,
1: Garlic clove, minced
1: Bay leaf,
2 1/2 cup: Chicken broth,
14 1/2 ounce: Canned peeled whole tomatoes, undrained, chopped
1 tbsp: Cider vinegar,
Directions:
Combine all ingredients and 2 cups water 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.
Each serving provides:
* 252 calories
* 10.5 g. protein
* 1.4 g. fat
* 50.7 g. carbohydrate
* 917 mg. sodium
* 1 mg. cholesterol
Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
Source from luhu.jp
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.
Each serving provides:
* 252 calories
* 10.5 g. protein
* 1.4 g. fat
* 50.7 g. carbohydrate
* 917 mg. sodium
* 1 mg. cholesterol
Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
Source from luhu.jp