- 1 Cup brown rice
- 2 Cups vegetable stock
- 1/2 Cup crumbled feta cheese
- 1 Cup brown lentils
- 1 bay leaf
- 4 Cups water
- 4 scallions, both white and green parts thinly sliced
- 1 red pepper, diced
- 1 zucchini, diced
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1/2 Teaspoon thyme
- Salt and pepper, to taste
In a large saucepan, combine brown rice and either stock or water. Cook rice according to package directions.
While rice is cooking, prepare lentils as follows: In a medium saucepan, combine the lentils, bay leaf and 4 cups of water. Cover and bring to a boil. Reduce heat and gently boil uncovered for 15 minutes or until the lentils are tender but still have a bite.
Drain the lentils and discard the bay leaf. Transfer to a large bowl. Add the cooked rice, scallions, red pepper, zucchini, feta, oil, vinegar, thyme, salt and pepper and combine with a large spoon.