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BROWN RICE & LENTIL STEW

Recipe By:
Serving Size: 4 Preparation Time :0:00
Categories: Main Dish Low-Fat

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 teaspoon Italian seasoning
1 Garlic clove --minced
1 Bay leaf
2 1/2 cups Chicken broth
14 1/2 ounces Canned peeled whole tomatoes -- - undrained, chopped
1 tablespoon Cider vinegar


Preparation:

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













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