| previous | next |
Title: Brown Rice & Lentil Stew
Categories: Entree Lowfat
Yield: 4 Servings
| 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 |
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
| previous | next |