BROWN RICE & LENTIL STEW (VEGAN)1 |
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Ingredients 3/4 can Brown rice -- uncooked
1/2 cup Dried lentils -- rinsed
1/2 cup Chopped onions
1/2 cup Sliced celery
1/2 cup Sliced carrots
1/4 cup Snipped fresh parsley
1 teaspoon Italian seasoning
1 Garlic clove -- minced
1 Bay leaf
2 1/2 cups [stock]
14 1/2 ounces Canned tomatoes, peeled -- cut
1 tablespoon Cider vinegar
1/2 cup Dried lentils -- rinsed
1/2 cup Chopped onions
1/2 cup Sliced celery
1/2 cup Sliced carrots
1/4 cup Snipped fresh parsley
1 teaspoon Italian seasoning
1 Garlic clove -- minced
1 Bay leaf
2 1/2 cups [stock]
14 1/2 ounces Canned tomatoes, peeled -- cut
1 tablespoon Cider vinegar
ProceduresAn easy-to-make entree that uses only one pan. Combine all ingredients 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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