This is a great summer salad, and goes well with grilled fish of any kind or by itself. I make this a few times a month in the summer when we grill out frequently--its very easy to prepare and is low in fat. The lentil and rice mixture should marinate in the http://donnafales.com/recipes/2002/07/29/ for at least 4 hours. If you have the time, let it marinate for 24 hours.
- 1/2 cup dry lentils
- 1/2 cup long grain rice
- 1/2 cup chopped red pepper
- 1/2 cup shredded carrot
- 1/4 cup sliced green onion (2)
- 2 cups water
- 1 recipe http://donnafales.com/recipes/2002/07/29/
Rinse and drain lentils. Transfer to medium saucepan; add water. Bring to boiling; reduce heat. Simmer, covered for 5 minutes. Add uncooked rice. Cover and simmer 15 minutes more. Remove from heat. Let stand, covered for about 10 minutes. Drain, rinse with cold water and drain again.
In large mixing bowl combine lentil mixture, red pepper, carrot, and green onions. Set aside.
Pour http://donnafales.com/recipes/2002/07/29/ over lentil mixture, and stir gently to coat. Cover and chill for 4 to 24 hours.
Serve with tomato wedges