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BROWN RICE AND LENTIL STEW



Ingredients:
3/4 Cup(s) Uncooked brown rice
1/2 Cup(s) Dry 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) Minute instant brown rice
14 1/2 Ounce(s) Canned peeled whole tomatoes
1 Tablespoon(s) 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. Each serving provides: * 252 calories * 10.5 g. protein * 1.4 g. fat * 50.7 g. carbohydrate * 917 mg. sodium * 1 mg. cholesterol Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias
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