Brown Rice & Lentil Stew

Ingredients

90 gr brown rice
1/2 dry lentils
60 gr onions
50 gr celery
65 gr carrots
7 gr snipped parsley
1 italian seasoning
1 garlic clove
1 bay leaf
600 ml chicken broth
270 gr tomatoes
16 ml 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