Bitsys Kitchen. Lentil and Wild Rice Salad

Lentil and Wild Rice Salad
1/2 cup dried lentils 1 cup water 1/3 cup uncooked wild rice 1 cup water 1/2 cup coarsely shredded carrot 1/4 cup sliced green onions 1/4 cup fresh parsley 1/4 cup chopped fresh cilantro leaves	CUMIN DRESSING 3 tablespoons olive or vegetable oil 1 tablespoon lemon juice 1 teaspoon ground cumin 1/2 teaspoon salt 1/8 teaspoon red pepper sauce 1 clove garlic, crushed

There are several colors of lentils available today, from the more familiar grayish-green to white, yellow, red and black.

CUMIN DRESSING:
Shake all ingredients in tightly covered container. Chill.

Bring 1 cup of water to boil, add the lentils, reduce heat, cover and simmer until lentils are soft but not mushy (about 25-30 minutes). Rinse wild rice. Heat wild rice and 1 cup water to boiling; reduce heat. Cover and simmer 40 to 50 minutes or until wild rice is tender; cool slightly. Toss lentils, wild rice and remaining ingredients in glass or plastic bowl. Cover and refrigerate about 2 hours or until chilled. Garnish with carrot curls if desired.
4 servings