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Lentil Rice Salad |
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Serves: 6 Print this Recipe1 (14 1/2-ounce) can SWANSON chicken broth 1/2 cup uncooked regular long-grain rice 1/3 cup dried lentils 2 tablespoons chopped fresh parsley 1 tablespoon for a generous dash of crushed red pepper 1 stalk celery, sliced (about 1/2 cup) 1 medium red onion, chopped (about 1/2 cup) 1/2 cup diced green peppers, or red 1/2 cup refrigerated MARIES Zesty Fat Free Italian Vinaigrette 1 head lettuce 1. In medium saucepan over medium-high heat, heat broth to a boil. Stir in rice and lentils. Reduce heat to low. Cover and cook 20 minutes or until rice is done. Let stand 5 minutes or until liquid is absorbed. 2. In large bowl toss lentil mixture, parsley, ground red pepper, celery, onion, green pepper, and vinaigrette until evenly coated. Refrigerate at least 2 hours or overnight. Serve on lettuce. EXCHANGES PYRAMID SERVINGS Starch 1 1/2 NUTRITION FACTS Calories 130(9 calories from fat) Fat 1 g Saturated Fat 0 g Cholesterol 1 mg Sodium 462 mg* Carbohydrate 25 g Dietary Fiber 4 g Sugars 4 g Protein 5 g * >400 mg of sodium This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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