Rice & lentil salad

Yield: 1 Servings

Measure Ingredient
1 cup Wild rice
1 cup Long grain brown rice
1 cup Green (French) lentils
1 each Red, yellow, green bell
\N \N Pepper, chopped
2 cups Small cherry tomatoes
1 \N Or 2 carrots
¼ cup Chopped fresh basil (more or
\N \N Less)
1 \N To 2 tablespoon or chopped
\N \N Fresh mint
\N x Nonfat tomato-herb
\N 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@.... Fatfree Digest [Volume 10 Issue 49], Sept. 29. 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV. H cook separately:

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