3/4 cup brown rice, uncooked
1/2 cup dried lentils, rinsed
1/2 cup onion, chopped
1/2 cup celery, sliced
1/2 cup carrots, sliced
1/4 cup fresh parsley
1 clove garlic, minced
1 bay leaf
2 1/2 cups water or vegetable stock
2 tomatoes, peeled and chopped
1 tablespoon cider vinegar

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer uncovered, stirring occasionally, for an hour, or until rice is tender. Remove and discard bay leaf.
Serves 4