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Title: Rice & Lentil Salad
Categories: None
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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