BROWN RICE LENTIL SALAD

~ 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.