RICE AND LENTIL SALAD

Servings: 1
Ingredients:

1 c  Wild rice
1 c  Long grain brown rice
1 c  Green (French) lentils

——————————–COMBINE WITH——————————–
1 ea 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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