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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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 :
D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á
Ingredients:
3/4 Can(s) Brown rice; uncooked
1/2 Cup(s) Dried lentils; rinsed
1/2 Cup(s) Chopped onions
1/2 Cup(s) Sliced celery
1/2 Cup(s) Sliced carrots
1/4 Cup(s) Italian seasoning
1 Garlic clove; minced
1 Bay leaf
2 1/2 Cup(s) [stock]
14 1/2 Ounce(s) Canned tomatoes, peeled; cut
1 Tablespoon(s) Cider vinegar |
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