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CATEGORY CUISINE TAG YIELD
Vegan Dec., Prodigy, Rice, Soups 4 Servings

INGREDIENTS

3/4 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 t Italian seasoning
1 Garlic clove, minced
1 Bay leaf
2 1/2 c [stock]
14 1/2 oz Canned tomatoes, peeled cut
1 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 120
Calories From Fat: 20
Total Fat: 2.2g
Cholesterol: 4.5mg
Sodium: 386.8mg
Potassium: 580.9mg
Carbohydrates: 18.7g
Fiber: 4.1g
Sugar: 7.1g
Protein: 7.4g


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