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Archive for May 24th, 2010

 

Lentil and Brown Rice Wrap

Ingredients:

Whole wheat tortillas [Our favorite is Trader Joe’s Organic brand]

1 zucchini, sliced lengthwise

1 yellow squash, sliced lengthwise

1 red bell pepper, sliced

olive oil

puy lentils, cooked in vegetable broth

short-grained brown rice, cooked in vegetable broth

green leafies [I used mâche]

squeeze of fresh lemon juice

sea salt

freshly-cracked black pepper

Directions:

Lightly brush or spray the sliced squash and pepper with olive oil and grill in a grill pan. 

Place the green leafies in a bowl and toss with a bit of olive oil, lemon juice.  Season with salt and pepper.

Mix the rice and lentils together in equal proportion.  Place a few spoonfuls upon a warmed whole wheat tortilla.  Top with the grilled vegetables and some of the seasoned green leafies.   Wrap up and eat!

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