MEDITERRANEAN BROWN RICE AND LENTIL SALAD

Serves: 6

Dressing: 2 tbsp (30 mL) red wine vinegar

■■ 1 large clove garlic, minced

■■ 1 tbsp (15 mL) Dijon mustard

■■ 1 tsp (5 mL) dried oregano leaves

■■ 1 tsp (5 mL) liquid honey

■■ ¼ tsp (1 mL) freshly ground

■■ pepper Pinch salt

■■ 3 tbsp (45 mL) extra-virgin olive

■■ oil

Salad: 1 cup (250 mL) raw whole-grain

■■ brown rice 1 can (19 oz/540 mL) lentils,

■■ drained and rinsed 1 cup (250 mL) diced red bell

■■ pepper ½ cup (125 mL) diced red

■■ onions 1 ½ cups (375 mL) chopped

■■ fresh herbs ( flat-leaf parsley, mint and/or basil) ¼ cup (60 mL) toasted pine

■■ nuts or slivered almonds (optional)

1. Dressing: In a small bowl, whisk together the vinegar, garlic, Dijon, oregano, honey, pepper and salt. Drizzle in the oil, continuing to whisk until well combined. Set aside.

2. Salad: In a large pot of boiling water, cook rice according to package directions. Or measure rice into a saucepan that has a lid, add 1½ cups (375 mL) water and bring to a boil over high heat, uncovered, then turn off the heat, cover and let stand 10 minutes. Drain rice and spread on a large plate to cool.

3. In a large bowl, combine cooled rice with lentils, red pepper, onion and herbs. When ready to serve, add dressing to rice mixture and toss to blend ingredients. Season to taste with additional salt and pepper.

If making this dish ahead of time, hold back half the dressing and add it just before serving.