Directions:
- /2 cup uncooked brown rice
- Cup water
- Teaspoon chicken bouillon granules
- Cup cooked lentils
- Medium tomato, seeded and diced
- /3 cup thinly sliced green onion
- Tablespoon minced fresh parsley
- Tablespoons red wine vinegar
- Tablespoon olive oil
- Garlic cloves, minced
- Teaspoons lime juice
- Teaspoons Dijon mustard
- /2 teaspoon salt
- /4 teaspoon 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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