* Exported from MasterCook *
Lentil Brown Rice Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup brown rice
1 cup dried lentils
1 onion -- chopped
1/2 cup chopped celery
2 carrot -- peeled and sliced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
3 cups broth
1 can crushed tomatoes -- with liquid (14 ounces)
1 tablespoon cider vinegar
salt & freshly ground pepper -- to taste
In a large stockpot or Dutch oven, combine the rice, lentils, onion, celery, carrots, basil, oregano, thyme, bay leaf, broth, and tomatoes. Bring to a boil and reduce the heat. Cover and simmer for 1 hour, or until the lentils and rice are tender. Remove and discard the bay leaf. Stir in the vinegar and season with salt and pepper.
Makes 6 servings.
Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
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Per Serving (excluding unknown items): 218 Calories; 1g Fat (4.4% calories from fat); 12g Protein; 42g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 35mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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