3/4 cup uncooked brown rice
1/2 cup dry lentils, rinsed
1/2 cup chopped onions
1/2 cup sliced celery
1/2 cup sliced carrots
1/4 cup snipped fresh parsley
1 tsp italian seasoning
1 garlic clove, minced
1 bay leaf
2 1/2 cup chicken broth
14 1/2 oz canned peeled whole tomatoes - undr, ained, chopped
1 tbsp cider vinegar
Directions
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
Servings: 4 servings
Brown Rice & Lentil Stew Recipe brought to you by Recipe Ideas
Categories: Bean; Dutch Oven; Rice; Soup; Stew
The History of Recipes
It is possible to follow the history of meal recipes far back into distant history, at least as far back into recorded history as the Egyptians, and possibly even further. Interesting though that is, mostly, these ancient cook books were just simple hieroglyphic recipes for preparing food.
In fact, the oldest recipe found, according to food historians is a series of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius wrote a collection of documents describing recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Aspicius describes how the cooks of his times used many different spices, including some that we all recognise for example basil, rue and parsley. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from the East, including spices such as parsley and basil. These new foods and tastes prompted an increase in books on cooking, many of which are now in private collections. The arrival of television gave us cooking programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes like those on this web site. |
We hope you enjoy this Brown Rice & Lentil Stew recipe.
