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BROWN RICE AND LENTIL STEW (VEGAN)

  • 4servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B3, B9, C, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cn Brown rice; uncooked

  2. 1/2 c Dried lentils; rinsed

  3. 1/2 c Chopped onions

  4. 1/2 c Sliced celery

  5. 1/2 c Sliced carrots

  6. 1/4 c Snipped fresh parsley

  7. 1 ts Italian seasoning

  8. 1 Garlic clove; minced

  9. 1 Bay leaf

  10. 2 

  11. 1/2 c 

  12. 14 

  13. 1/2 oz Canned tomatoes, peeled; cut 1 tb Cider vinegar

Instructions Jump to Ingredients ↑

  1. 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 :

  2. D/L from Prodigy 12-14-94. Recipe collection of Sue Smith.

  3. 80ἢr> —–

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