| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Main dish, Low-fat |
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 |
ts |
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 |
tb |
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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