| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Salad | 8 | Servings |
INGREDIENTS
| 1 | c | USA lentils; rinsed |
| 1/4 | c | Pimento stuffed olives; diced |
| 3 | c | Water |
| 1/4 | c | Sweet green pepper; diced |
| 1 | c | Rice; cooked and warm |
| 1 | tb | Parsley; chopped |
| 1/2 | c | Light Italian dressing |
| 1 | lg | Tomato; seeded and diced |
| 1/2 | c | Onion |
| Cucumber and red onion rings; sliced | ||
| 1/2 | c | Celery; chopped |
INSTRUCTIONS
GARNISH From: Kathy Cox <coxk@WSU.EDU> Date: Tue, 20 Aug 1996 10:38:52 +0100 In a saucepan, pour water over lentils, bring to a boil, and simmer 20 minutes or until lentils are tender. Combine drained lentils with rice and all vegetables. Toss lightly with dressing. Place on a ring of cucumbers and garnish with red onion rings. Serves 8. Each serving provides 231 calories, 3.5 grams protein, 22 grams carbohydrate, 8 grams fat, 0 mg cholsterol, 324 mg sodium, 2.5 grams fiber. EAT-L Digest 19 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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