Estimates are that only one percent or less of the population is sensitive to glutin in grains. We have no one in the family who needs to avoid gluten.

Here is a brown rice stew that we like, it can be varied depending on what ingredients are on hand.

We use brown rice almost exclusively (unless preparing rissoto) because of its increased food value.

Brown Rice and Lentil Stew

1-2 cups lentils*
1 cup brown rice
5-6 cups chicken broth, 2-3 cups water
Large (28-oz) can tomatoes, coarse chopped
1-2 celery stalks, chopped
3-4 carrots, cubed
1-2 yellow onions, coarse chopped
3/4 teaspoon crushed, prepared Garlic (at most grocery stores)
Basil, thyme and oregano, about 1 teaspoon each
2 bay leaves
1/4 cup dry white wine
1/2 teaspoon white pepper
Parsley leaves, chopped bell peppers
(Optional) Chopped cooked chicken

In a thick-bottomed pot, put rice, tomatoes, lentils, (chicken), carrots, onion, garlic and spices, and wine, with the broth and water (amount depends on how heavy one is with the vegetables. If more broth or water is needed, add it hot as cooking progresses).

Bring to a boil, then simmer for 2 hours (until rice and lentils are tender). Stir in the parsley and bell pepper about 15 minutes before the finish.

The broth has some salt content, so we do not add more. If the diner wants more salt and/or black pepper, he can add it. Tabasco is on the table for those who want a dash.

*Lentils- we have substituted tepary beans. We use any bean except black, but adjust cooking time. Our superstores have cans of all kinds of organic cooked beans, reducing cooking times.

Use cider vinegar, about two tablespoons, in place if the wine if desired. (I react to vinegars, so avoid them).

Garlic, unless we get it at one of the Italian specialty stores, is usually flavorless, hence the use of prepared garlic, which is found in little jars.