3/4 c. uncooked brown rice
1/2 c. dry lentils, rinsed
1/2 c. chopped onion
1/2 c. sliced celery
1/2 c. sliced carrots
1/4 c. snipped fresh parsley
1 tsp. Italian seasoning
1 clove garlic, minced
1 bay leaf
2 1/2 c. chicken broth
1 (14 1/2 oz.) can peeled whole tomatoes, undrained, chopped
1 tbsp. cider vinegar

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. Makes 4 servings.