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8 hours
Prep: 15 minutes
Cook: 45 minutes
415 calories per serving view nutrition facts
4 servings
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| 1 | cup | wild rice | |
| 1 | cup | long grain rice | brown |
| 1 | cup | lentils, green | |
| Combine with | |||
| 1 | each | sweet bell pepper | chopped |
| 2 | cups | cherry tomatoes | small |
| 1 | each | carrot | |
| 1/4 | cup | basil | chopped fresh |
| 1 | tablespoon | mint | chopped fresh |
| Dressing | |||
| 1 | x | salad dressing, fat-free | tomato and herb |
| 1 | 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 mixed about half and half with red wine vinegar.
I let it sit in the refrigerator all day, to let the flavors mix.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Total Carbohydrate 83.0g | 28% |
| Dietary Fiber 18.0g | 72% |
| Sugars 4.0g | |
| Protein 19.0g | 38% |
| Vitamin A | 71% | Vitamin C | 167% | |
| Calcium | 7% | Iron | 37% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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