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. 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