Recipe - Rice And Lentil Salad

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

COMBINE WITH
1 Red, yellow, green bell
Pepper, chopped
2 cup Small cherry tomatoes
1 Or 2 carrots
One fourth cup Chopped fresh basil (more or
Less)
1 To 2 tablespoon or chopped
Fresh mint

DRESSING
x Nonfat tomatoherb
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 tomatoherb 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 servedit 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:

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini