Title: Brown rice and lentil stew
 Categories: Main dish, Low-fat
      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