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Recipe by: zigy
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See below ingredients and instructions of the recipe
3/4 cn Brown rice; uncooked
1/2 c Dried 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 [stock]
14 1/2 oz Canned tomatoes, peeled; cut
1 tb Cider vinegar
An 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. Nutrition
(per serving): 272 calories, Total Fat 2 g (8% of
calories) Source: USA Rice Council :
D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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