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rice-lentil-salad recipe

Date:    Wed, 28 Sep 94 17:15:26 PDT
 From:    Jane Colman (jane@netcom.com)
 Rice and Lentil Salad
 1 cup wild rice
 1 cup long grain brown rice
 1 cup green (French) lentils
 Cook each of these, separately, in 2 cups water, until done,
 45 minutes or less.
 Combine with:
 1 each red, yellow, green bell pepper, chopped
 2 cups small cherry tomatoes
 1 or 2 carrots, thinly sliced? (already, I can't remember if I added
   carrots and/or celery)
 About 1/4 cup chopped fresh basil
 A tablespoon or two chopped fresh mint
 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.
 I let it sit in the refrigerator all day, to let the flavors mix.
 I don't know how many people it served--it 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).
 kwvegan vegan