Brown Rice and Lentil Stew

Description
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Ingredients

 * 3/4 cup uncooked brown rice
 * 1/2 cup dry lentils, rinsed
 * 1/2 cup chopped onion
 * 1/2 cup sliced celery
 * 1/2 cup sliced carrots
 * 1/4 cup chopped fresh parsley
 * 1 teaspoon Italian seasoning
 * 1 clove garlic, minced
 * 1 bay leaf
 * 2 1/2 cups chicken broth
 * 1 14-1/2-ounce can peeled whole tomatoes, undrained, chopped
 * 1 tablespoon cider vinegar
 * 2 cups water
 * 1 cup grated Gouda cheese

Directions

 * Combine rice, lentils, onion, celery, carrots, parsley, seasoning, garlic, bay leaf, broth, tomatoes, vinegar and water in Dutch oven or large saucepan; bring to a boil.


 * Reduce heat and simmer, uncovered, stirring occasionally, 55 minutes to 1 hour, or until rice is tender.


 * Remove and discard bay leaf.