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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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:
| Ingredients:
1 Cup(s) Short grain brown rice
1 Cup(s) Long grain brown rice
1 Cup(s) Green (French) lentils
1 Red, yellow, green bell
2 Cup(s) Small cherry tomatoes
1 Or 2 carrots
1/4 Cup(s) Chopped fresh basil (more or
1 To 2 tablespoon or chopped |
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