Yield: 1 Servings
|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|
|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: