Brown Rice and Lentil Stew (Vegan)

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. 1.80?