Rice and Lentil Salad I

== Description ==
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). 
* Fatfree digest [volume 10 issue 49], Sept. 21994
== Ingredients ==
* 1 cup wild rice
* 1 cup long-grain brown rice
* 1 cup green (French) lentils
* 1 each red], yellow, green bell pepper, chopped
* 2 cups small cherry tomatoes
* 1 or 2 carrots
* ¼ cup chopped fresh basil (more or less)
* 1 to 2 tablespoon or chopped fresh mint
* non-fat tomato-herb dressing (Trader Joe's)
* red wine vinegar
== Directions ==
# Cook grains separately, in 2 cups water, until done, 45 minutes or less.
# Combine with bell peppers, cherry tomatoes, carrots, basil and mint.
# For the dressing, I used a prepared nonfat tomato-herb dressing mixed about half and half with red wine vinegar because I generally find prepared nonfat dressings too thick and too sweet for my taste. 
Category:Basil Recipes
Category:Better Digestion Recipes
Category:Wild rice Recipes
Category:Brown rice Recipes
Category:Carrot Recipes
Category:Green bell pepper Recipes
Category:Red bell pepper Recipes
Category:Yellow bell pepper Recipes
Category:Cherry tomato Recipes
Category:French green lentil Recipes
Category:Mint Recipes
Category:Red wine vinegar Recipes