Fun, Crafts and Recipes

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

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.