250 ml wild rice 1 cup
175 ml corn kernels 3/4 cup
1 red pepper, diced
1 jalapeno pepper, diced
125 ml fresh parsley, chopped 1/2 cup
50 ml green onions, chopped 1/4 cup
175 ml feta cheese, crumbled 3/4 cup
250 ml canned lentils 1 cup
40 ml cider vinegar 3 tbsp
3 cloves garlic, minced
salt & pepper to taste
40 ml olive oil 3 tbsp
Cook rice according to package directions.
Add corn, red pepper, jalapeno pepper, parsley, onions, half of feta cheese, lentils, vinegar, garlic, salt, pepper and oil.
If serving hot, sprinkle remaining feta on top and bake in preheated 350 F (180 C) oven for 20 minutes.
If serving cold, chill in refrigerator, stir to blend flavors and sprinkle feta on top before serving.
Serves 8