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100 minutes
Prep: 15 minutes
Cook: 70 minutes
306 calories per serving view nutrition facts
4 servings
suggest servings
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| 3/4 | cup | rice, brown | uncooked |
| 1/2 | cup | lentils | dry, rinsed |
| 1/2 | cup | onions | chopped |
| 1/2 | cup | celery | sliced |
| 1/2 | cup | carrots | sliced |
| 1/4 | cup | parsley leaves | snipped fresh |
| 1 | teaspoon | italian seasoning | |
| 1 | each | garlic clove | minced |
| 1 | each | bay leaf | |
| 2 1/2 | cups | chicken broth | |
| 14 1/2 | ounces | tomatoes, canned | whole, peeled, undrained, chopped |
| 1 | tablespoon | cider vinegar |
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.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 398mg | 17% |
| Total Carbohydrate 56.0g | 19% |
| Dietary Fiber 11.0g | 43% |
| Sugars 8.0g | |
| Protein 14.0g | 29% |
| Vitamin A | 62% | Vitamin C | 33% | |
| Calcium | 8% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - The Greeks planted Parsley and rue as borders around herb gardens, from whence comes the old saying: "being at the parsely and rue", meaning to be at the beginning of a project....
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