Rice and Lentil Salad

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Rice and Lentil Salad Ingredients

1 c Wild rice	1/4 c Chopped fresh basil (more or
1 c Long grain brown rice	Less)
1 c Green (French) lentils	1 To 2 tablespoon or chopped
COMBINE WITH	Fresh mint
1 Red, yellow, green bell	DRESSING
Pepper, chopped	x Nonfat tomato-herb
2 c Small cherry tomatoes	x Red wine vinegar
1 Or 2 carrots

Instructions for Rice and Lentil Salad

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 Joes) 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 didnt 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 dont know how many people it served--it filled a large bowl-- but there wasnt 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: From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: RiceCuisine: Uncategorized

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