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Brown Rice and Lentil Stew
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.
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