Date: Wed, 28 Sep 94 17:15:26 PDT
From: Jane Colman (email@example.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.
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).