Mazidra

Here's a mediterranean twist on taco salad - replace beans with lentils and the chips with rice. Healthier and more filling.

Ingredients

2 cups brown rice dry
1 cup lentils dry
3 cups vegetable broth low sodium

1 tablespoon olive oil
1 onion thinly sliced
1/4 teaspoon salt
6 cups romaine lettuce shredded
3 cups carrots shredded
3 cups cucumbers shredded
1.5 cups corn frozen, thawed
3/4 cup salsa

Directions

Cook 2 cups of dry brown rice according to package directions.

In a sauce pan over medium heat, cook 1 cup dry lentils in 3 cups low sodium vegetable broth, until the lentils are tender, about 45 minutes.

Meanwhile, caramelized 1 sliced onion in 1 tablespoon of olive oil, over low heat until onions are translucent and brown...about 30 minutes.

When lentils are done, add onions and 1/4 teaspoon of salt and mix well.

On a plate layer 1 cup brown rice, 1/2 cup lentils, 1 cup lettuce, 2T salsa, 1/2 cup shredded cucumbers, 1/2 cup shredded carrots, and 1/4 cup corn.

Toss and serve.

Nutritional data

Yield: 6 Servings

Serving Size: 1/6th