Lentil rice salad

Yield: 7 Servings

Measure 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 \N Tomato; chopped

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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