Wednesday, May 23, 2012


~ allrecipes

1 c. uncooked brown rice
2 c. water
2 t. chicken bouillon
2 c. cooked lentils
2 medium tomatoes, seeded and diced
2/3 c. green onion, thinly sliced
2 T. chopped parsley
1/4 c. red wine vinegar
2 T. olive oil
4 garlic cloves, minced
4 t. lime juice
4 t. Dijon mustard
1 t. salt
1/2 t. pepper

In a saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool.
In a bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Notes: I use either use plain water or chicken broth instead of water and bouillon and serve it over lettuce and/or spinach leaves. In order to streamline things, I put one cup uncooked rice, one cup dried lentils, and four cups water or broth in a rice cooker and cook them together.

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