Brown Rice Lentil Salad

From This was really good when Dierdre substituted Corn for Lentils.

Yield: 7 servings
Community Recipe from

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  • Ingredients


  1. 1/2 cup uncooked brown rice
  2. 1 cup water
  3. 1 teaspoon chicken bouillon granules
  4. 1 cup cooked lentils
  5. 1 medium tomato, seeded and diced
  6. 1/3 cup thinly sliced green onion
  7. 1 tablespoon minced fresh parsley
  8. 2 tablespoons red wine vinegar
  9. 1 tablespoon olive oil
  10. 2 garlic cloves, minced
  11. 2 teaspoons lime juice
  12. 2 teaspoons Dijon mustard
  13. 1/2 teaspoon salt
  14. 1/4 teaspoon pepper

  15. In a 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.
  16. In a 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.
July 2012

This recipe is a personal recipe added by ZacAndAmber and has not been tested or endorsed by MyRecipes.

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