| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Soups, Rice, Prodigy, Dec. | 4 | Servings | |
INGREDIENTS
| 3/4 | cn | Brown rice; uncooked |
| 1/2 | c | Dried lentils; rinsed |
| 1/2 | c | Chopped onions |
| 1/2 | c | Sliced celery |
| 1/2 | c | Sliced carrots |
| 1/4 | c | Snipped fresh parsley |
| 1 | ts | Italian seasoning |
| 1 | Garlic clove; minced | |
| 1 | Bay leaf | |
| 2 1/2 | c | [stock] |
| 14 1/2 | oz | Canned tomatoes, peeled; cut |
| 1 | tb | Cider vinegar |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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