Ingredients
1/2 cup uncooked brown rice1 cup water1 teaspoon chicken bouillon granules1 cup cooked lentils1 medium tomato, seeded and diced1/3 cup thinly sliced green onion1 tablespoon minced fresh parsley2 tablespoons red wine vinegar1 tablespoon olive oil2 garlic cloves, minced2 teaspoons lime juice2 teaspoons Dijon mustard1/2 teaspoon salt1/4 teaspoon pepper
Preparation
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.
