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Ingredients:
3/4 cup 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 minced garlic clove 1 bay leaf 2 1/2 cups chicken broth 14 1/2 ounces canned tomatoes, peeled, chopped 1 tablespoon cider vinegar
Directions: 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.
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