Rice & Lentil Salad

1 c Wild rice

1 c Long grain brown rice

1 c Green (French) lentils

COMBINE WITH

1 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

--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: