"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Brown Rice Lentil Salad Recipe

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This recipe for Brown Rice Lentil Salad, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Adams
Added: Friday, February 29, 2008


1/2 c. uncooked brown rice
1 c. water
1 tsp. chicken bouillon granules
1 c. cooked lentils
1 med. tomato, seeded, diced
1/3 c. thinly sliced green onion
1 T. minced fresh parsley
1 T. red wine vinegar
1 T. olive oil
2 garlic cloves, minced
2 tsp. lime juice
2 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. freshly ground pepper

In saucepan over medium heat, bring rice water and bouillon to boil. Reduce heat; cover and simmer 40 min. or until rice is tender. Fluff and allow to cool. Iin a bowl, combine rice, lentils, tomato, onion and parsley. In a small bowl combine the remaining ingredients for dressing. Mix cool rice with lentils and vegetables. Pour dressing over mixture and toss to coat. Cover and refrigerate for at least an hour before serving.

Number Of Servings:
Number Of Servings:
7 1/2-cup servings




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