The Red Hot Chili Paper

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Steamed Rice
Rice Pilaf
Baked Rice
Rice w/ Mint
Rice & Lentil Stew
Jasmine Fried Rice
Brown Rice and Lentil Stew


      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


    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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