Favorite Brown Rice and Lentil Stew
194
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.
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.
