4 cups cooked rice 3 cups cooked lentils 2 teaspoon each: fresh parsley, basil and thyme 1/3 cup COLAVITA White Balsamic Vinegar 1/4 cup COLAVITA Extra Virgin Olive Oil, or as needed Juice of 1/2 lemon Salt and pepper, to taste
Preparation:
Drain all vegetables and slice into thin strips or pieces, quarter the onions. Place cooled rice, lentils, vegetables and herbs into a mixing bowl; add vinegar and oil. Season with salt and pepper to taste; toss and allow to sit for at least a half an hour so that flavors blend (this dish can be made the day before and marinated overnight). Bring to room temperature; drizzle with additional olive oil and a squeeze of lemon juice; toss lightly before serving.
