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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 7 |
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My family isn't always crazy about trying new recipes, DeAnn Howard writes from Lisbon, Iowa. The first time I served this salad, they took tiny helpings just to appease me. But the unanimous verdict was 'It tastes great!' Ingredients:
1/2 cup uncooked brown rice |
1 cup water |
1 teaspoon chicken bouillon granules |
1 cup cooked lentils |
1 medium tomato, seeded and diced |
1/3 cup thinly sliced green onion |
1 tablespoon minced fresh parsley |
2 tablespoons red wine vinegar |
1 tablespoon olive oil |
2 garlic cloves, minced |
2 teaspoons lime juice |
2 teaspoons dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a small 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.
2. In a large 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. Yield: 7 servings.
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