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Favorite Brown Rice and Lentil Stew

 
Favorite Brown Rice and Lentil Stew
155

There are lots of good-for-you stuff in this stew, and it's also very tasty. A deliciously warm stew is perfect on a cool fall day.

Yield

4

servings

Prep

5

min

Cook

1

hrs

Ready

1

hrs

 

Ingredients

¾ cup brown rice
uncooked
*
½ cup lentils
rinced, dry
½ cup onions
chopped
½ cup celery
sliced
½ cup carrots
sliced
¼ cup parsley leaves
fresh
1 teaspoon italian seasoning
*
1 clove garlic
minced
1 each bay leaves
*
2 ½ cups stock
such as vegetable, or chicken broth
14 ½ ounces tomatoes, canned, whole, peeled
undrained, chopped
*
1 tablespoon apple 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.

 

* not incl. in nutrient facts

Reviews

over 4 years

I made this stew with some leftover cooked brown rice, and it came out perfectly delicious. The leftover stew was reheated very well, and still very tasty during the next a few days.

Will be making this stew more often for sure.

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Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 2848% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 242mg 10%
Total Carbohydrate 17g 17%
Dietary Fiber 9g 36%
Sugars g
Protein 26g
Vitamin A 59% Vitamin C 16%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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