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Serving Size: 4 Preparation Time :0:00
Categories: Rice Prodigy Dec.


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 teaspoon Italian seasoning
1 Garlic clove --minced
1 Bay leaf
2 1/2 cups [stock]
14 1/2 ounces Canned tomatoes, peeled -- cut
1 tablespoon Cider vinegar


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

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