Brown Rice Lentil Salad

Name: Brown Rice Lentil Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 7 servings.
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

"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

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.
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.

Nutrition Facts

1/2 cup: 111 calories, 3g fat (0 saturated fat), 0 cholesterol, 369mg sodium, 18g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 lean meat.

Originally published as Brown Rice Lentil Salad in Taste of Home February/March 2005