Recipe for Rice And Lentil Salad


1 cup wild rice
1 cup long grain brown rice
1 cup green (french) lentils
1 each red, yellow, green bell
1 pepper, chopped
2 cup small cherry tomatoes
1 or 2 carrots
1/4 cup chopped fresh basil (more or
1 less)
1 to 2 tablespoon or chopped
1 fresh mint
1 single nonfat tomato-herb
1 single 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.

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