Title: Brown Rice and Lentil Stew
Categories: Entree Lowcal
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

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