Brown Rice & Lentil Stew RecipeTagged in Main Meals
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.
- 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
- 1 tablespoon Cider vinegar
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