Brown Rice and Lentil Salad Wednesday, January 13, 2010
1/2 lb brown rice
1/2 lb lentils (any color)
1 cup celery, chopped fine
1 medium onion, chopped fine
1 tsp Tabasco sauce
1/2 cup reduced fat sour cream
1/2 cup reduced fat mayonnaise
2 cloves garlic, crushed (optional)
salt and pepper to taste
Cook the lentils and the brown rice separately as directed on the package. DO NOT OVERCOOK. Drain any remaining water and allow the lentils and rice to cool. Stir in the celery and onions. Beat together the mayo , sour cream, Tabasco and garlic. Pour over the lentil/rice mixture and toss to mix thoroughly. Add salt and pepper to taste. Serve chilled.
How about that! Two super foods in one great salad. Want to go for the trifecta? Serve it on spinach leaves.