Ingredients
1 package (2-3/4 ounces) quick-cooking wild rice1 cup dried lentils, rinsed2 cups water1/4 cup olive oil2 tablespoons lemon juice2 tablespoons red wine vinegar1 garlic clove, minced1/2 teaspoon salt2 medium tomatoes, chopped6 green onions, chopped2 cups fresh arugula or baby spinach1/4 cup crumbled feta cheese
Preparation
Prepare rice according to package directions. Drain; rinse with cold water. Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; rinse with cold water.
In a small bowl, whisk oil, lemon juice, vinegar, garlic and salt until blended. In a large bowl, combine rice, lentils, tomatoes and green onions; drizzle with dressing. Just before serving, stir in arugula and cheese.
