This recipe is from The Greek Vegetarian by Diane Kochilas

1 cup wild rice, rinsed and soaked for 30 minutes
1 cup baby lentils, rinsed and drained
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium-sized carrots, washed, peeled, and diced (or grated)
2 celery ribs, washed, trimmed, and minced (optional)
2 garlic cloves, peeled and minced (or pressed)
1 teaspoon ground cumin seeds
Salt and freshly ground black pepper to taste
2 to 3 tablespoons rice vinegar

4 to 6 servings

1. Drain the rice and place in a medium-sized pot with 4 cups of salted water. Bring to a boil, reduce heat, and simmer, covered, for about 40 minutes, or until the rice is tender. Remove and drain.

2. While rice is cooking, place the lentils in a medium-sized pot and cover them with 2 inches of water. Bring to a boil, reduce heat, and simmer, uncovered, until tender but al dente, about 20 minutes. As the lentils simmer, skim the foam from the surface. Remove, drain in a colander, and rinse under cold water.

3. While the lentils and rice are simmering, heat 3 tablespoons of the olive oil in a skillet and sauté the carrots (if diced) and the celery (if using) for 6 to 7 minutes, until tender but al dente. Add the garlic and cumin seeds and stir for another minute. Remove from heat.

4. Place the wild rice, lentils, and vegetables in a medium-sized serving bowl, and toss to combine. Season with remaining olive oil, salt, pepper and rice vinegar. Let stand for 1 hour before serving.

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12 oz. your favorite pasta (use rice pasta for gluten free) 2-3 T. water 1 1/2 broccoli spears 1 1/2 cups halved small mushrooms 1 1/2 cups sliced red peppers 1 1/2 cups canned artichoke hearts (not the marinated kind) 1 c. pitted whole black olives

Cook pasta until tender but firm. Drain and rinse in cold water. Set aside to cool.

In large, deep skillet, heat the water and sauté the broccoli, mushrooms, and bell peppers for 5 minutes or until tender-crisp. Remove and rinse in cold water.

Toss with pasta, veggies, artichoke hearts and olives about a 1/4 cup of you favorite oil and vinegar dressing or use:

1/4 c. olive oil 1 t. garlic, pressed 1 t. salt 1 t. dried basil 1 t. balsamic vinegar black pepper

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