Title: Rice and lentil salad
 Categories: Digest, Sept.
      Yield: 1 Servings
 
      1 c  Wild rice
      1 c  Long grain brown rice
      1 c  Green (French) lentils

MMMMM------------------------COMBINE WITH-----------------------------
      1 ea Red, yellow, green bell
           Pepper, chopped
      2 c  Small cherry tomatoes
      1    Or 2 carrots
    1/4 c  Chopped fresh basil (more or
           Less)
      1    To 2 tablespoon or chopped
           Fresh mint

MMMMM--------------------------DRESSING-------------------------------
        x  Nonfat tomato-herb
        x  Red wine vinegar
 
  Cook grains separately, in 2 cups water, until done, 45 minutes or
  less.
  
  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).
  
  Jane Colman, jane@netcom.com. Fatfree Digest [Volume 10 Issue 49],
  Sept. 29. 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV. H cook separately: