1 cup dry lentils, rinsed and drained
1/2 cup uncooked instant brown rice
1/3 cup white wine vinegar
3 Tbs olive oil
1 tsp dried thyme, crushed
1 1/2 tsp sugar
1/4 tsp salt
1/8 tsp black pepper
1 cup coarsely shredded carrots
1/2 cup chopped red sweet pepper
1/2 cup chopped pecans, toasted
1) In a large saucepan, combine water and lentils. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in rice. Simmer, covered, about 10 minutes more or just until lentils and rice are tender; drain. Rinse with cold water; drain again.
2) Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, thyme, sugar, salt, and black pepper. Cover and shake well. Set aside.
3) In a large bowl, combine the drained lentil mixture, carrots, sweet pepper and pecans. Shake dressing. Pour the dressing over lentil mixture; toss gently to coat.
Review: Boy, I screwed this one up. I didn't realize I was out of thyme, so I substituted parsley. Typing this recipe out, I also realized I used white vinegar instead of white wine vinegar. I also didn't realize I was supposed to toast my pecans. Regardless, this was tasty. I imagine it would be even tastier if I'd made it correctly! So, I'll have to make this again, just to try it out.
Mike made this on 12/2/2010 and read through list of mistakes I previously made, and corrected them all this time! This time around it had a bit too much of a vinegar taste, despite using white wine vinegar. So, probably just reduce the amount. I also believe this could use some cheese, but I'm not sure what kind to suggest!
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