The ultra-versatile combination of rice and lentils can be served as a protein-rich side dish or an easy entrée. Green French lentils, which hold their shape when cooked, will give the dish a firmer texture, while softer red lentils will give it a creamier, dal-like consistency.
- 1 medium bulb garlic
- 1 lb. sliced button or cremini mushrooms (6 cups)
- 3 Tbs. prepared balsamic vinaigrette, divided
- 1 cup green French or Puy lentils or red lentils
- 2 cups cooked brown rice, or wild rice blend
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