Lentil rice salad
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Read or brown lentils; washed |
| 1½ | cup | Water |
| ¼ | cup | Seasoned rice vinegar |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Dijon-style mustard |
| 1 | tablespoon | Olive oil |
| 1 | cup | Cooked rice |
| 1 | cup | Broccoli florets |
| ½ | cup | Sliced celery |
| ½ | cup | Diced carrots |
| ½ | cup | Diced green pepper |
| ¼ | cup | Sliced green onion |
| 1 | tablespoon | Snipped fresh parsley |
| 1 | Tomato; chopped | |
Directions
Combine lentils and water in saucepan. Bring to a boil, reduce heat, cover and simmer 6 to 8 minutes for red lentils, 10 to 12 for brown. Drain and cool.
Meanwhile, mix vinegar, lemon juice, mustard, and oil.
Combine cooked lentils with dressing, rice, broccoli, celery, carrots, green pepper, onion, parsley, tomato. Chill several hours. Makes 7 1-cup servings.
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