Title: Rice and Lentil Salad
Categories: Digest Sept
Yield: 1 Servings

1	c	Wild rice
1	c	Long grain brown rice
1	c	Green (French) lentils
COMBINE WITH
1		Red, yellow, green bell
		Pepper, chopped
2	c	Small cherry tomatoes
1		Or 2 carrots
1/4	c	Chopped fresh basil (more or
		Less)
1		To 2 tablespoon or chopped
		Fresh mint
DRESSING
	x	Nonfat tomato-herb
	x	Red wine vinegar

Cook grains separately, in 2 cups water, until done, 45 minutes or less.

For the dressing, I used a prepared nonfat tomato-herb dressing (Trader Joe's) mixed about half and half with red wine vinegar because I generally find prepared nonfat dressings too thick and too sweet for my taste. I didn't measure, but I used perhaps half a cup, maybe as much as a cup, total, just enough to moisten everything.

I let it sit in the refrigerator all day, to let the flavors mix. I don't know how many people it served--it filled a large bowl-- but there wasn't any left over after the potluck (and while I was glad that everyone liked it, I was sorry not to have some to take home).

Jane Colman, jane@netcom.com. Fatfree Digest [Volume 10 Issue 49], Sept. 29. 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. H cook separately:

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