Bring 16 oz vegetable stock to a low boil.
Add 1 cup brown rice and 1/2 cup lentils.
Cover and  cook for 30 minutes without removing  the lid.
Uncover and add 1/2 cup quinoa.
Cover and cook for 15 minutes.
Remove from heat and let sit with cover on for at least 10 more minutes.
Serve as you would any other rice dish.
Howard Dolginoff

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