Some days there are no words, or stories or songs…just recipes. Today’s one of those days. This one goes all the way back to childhood where over smoky bonfires and barbecue Mom would serve up steaming spoonfuls of this goodness and the next day turn the left overs into an amazing cold salad. There is nothing not to love about this dish and it’s impossible to mess it up…and the perfect addition to any picnic I might add…so excuse me while I go have another helping.
Two Way Brown Rice and Lentils
3/4 cup green lentils
1/2 cup brown rice
1 medium onion chopped
1/2 tsp dried basil
1/2 tsp oregano
1/4 tsp thyme
1 clove minced garlic
3 cups of chicken (or vegetable) broth
Preheat oven to 300. Put all ingredients in a casserole dish and give a quick stir. Cover and bake for 2 hours. Serve warm or cool to turn into your cold salad.
For the salad add your favorite chopped vegetables. I love cucumber, tomato, carrots, celery, cooked and cubed sweet potatoes. Toss in feta cheese.
For the dressing you can use your favorite store bought Italian dressing or you can make your own vinaigrette. I take 2 cups of the lentils and rice, add vegetables and feta tossing it with 2 TBL red wine vinegar and 1 TBL vegetable oil with a touch of salt to taste. You can enjoy this salad straight up or sandwich it in a pita or tortilla but be prepared for friends to ask for seconds!