Brown Rice And Lentil Stew
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Low-fat, Main dish | 4 | Servings |
INGREDIENTS
| 3/4 | c | Uncooked brown rice |
| 1/2 | c | Dry lentils, rinsed |
| 1/2 | c | Chopped onions |
| 1/2 | c | Sliced celery |
| 1/2 | c | Sliced carrots |
| 1/4 | c | Snipped fresh parsley |
| 1 | t | Italian seasoning |
| 1 | Garlic clove, minced | |
| 1 | Bay leaf | |
| 2 1/2 | c | Chicken broth |
| 14 1/2 | oz | Canned peeled whole tomatoes |
| undrained chopped | ||
| 1 | T | Cider vinegar |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 274
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 632.2mg
Potassium: 690.3mg
Carbohydrates: 53.4g
Fiber: 11.8g
Sugar: 5.2g
Protein: 12.9g