Rice and Lentil Salad I

Rinse the wild rice and long-grain brown rice under cold water until the water runs clear. In a large pot, bring 4 cups of water to a boil, add both rices, reduce heat to low, and simmer covered for 45 minutes until the grains are tender and water is absorbed.

In a separate pot, bring 2 cups of water to a boil and add the green lentils. Simmer uncovered for 20-25 minutes until the lentils are tender but still hold their shape, then drain and set aside.

While the rice and lentils cook, prepare the vegetables: slice the carrots into thin rounds or julienne, and chop the red, yellow, and green bell peppers into bite-sized pieces.

Halve the cherry tomatoes and set all prepared vegetables aside.

Once the rice has finished cooking and is still warm, transfer it to a large mixing bowl and add the drained cooked lentils, stirring gently to combine.

Add the chopped bell peppers, sliced carrots, halved cherry tomatoes, fresh basil, and fresh mint to the rice and lentil mixture.

Drizzle the tomato-herb dressing and red wine vinegar over the salad and toss gently but thoroughly until all ingredients are evenly coated.

Taste and adjust seasoning with additional vinegar or dressing as needed. Serve the salad warm or at room temperature, allowing flavors to meld for at least 15 minutes before serving if time permits.