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 teaspoon Italian seasoning
1 Garlic clove -- minced
1 Bay leaf
2 1/2 cups Chicken broth
14 1/2 ounces Canned peeled whole tomatoes -- - undrained, chopped
1 tablespoon Cider vinegar
Procedures
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.
