Rice, Legumes and Vegetables

1c brown and wild rice blend

1/2 med. onion - chopped

2T good quality EVOO

1c mixed lentils and split peas

2 stalks of celery - chopped

2 medium carrots - sliced

1 14-16oz. can petite diced tomatoes

1 big spoonful of Vegetable Better Than Bouillon

~ (I used chicken...so this time it was not vegan)

2-4c fresh cold water

~ (I used a total of 2-1/2c of liquid)

Sauté the first group until the rice is sizzling and snapping.  Add a little of the water, cover and cook a few minutes before adding the rest of ingredients.  Start with a 2-3c of water, stirring occasionally and adding more if needed.  Also use the juice from the tomatoes to give this even more flavor.  Cover and simmer on low heat until the liquid absorbs.  Check the flavor and chewiness of the grains and legumes, adding more liquid and cooking longer if needed.  After adding the second group of ingredients, it only needed to cook another 20 minutes.  This is a great main dish.  You could add toasted sunflower seeds if you want, for a little more protein, flavor and texture.  You could also serve this as a side, with grilled shrimp, fish or chicken.  Mmmm!  It's really good! . .Lin