for 4 person

Rice and lentils

100 g	wild rice mix
	salted water, boiling
100 g	yellow lentils

Salad

3 tbsp	apple vinegar
3 tbsp	rapeseed oil
½ tsp	turmeric
¼ tsp	salt
a little	pepper
200 g	celery, sliced
1 bunch	flat-leaf parsley, leaves torn off
4 tbsp	dried cranberries

How it's done

Rice and lentils

Cook the rice in boiling salted water for approx. 5 mins. Add the lentils, cook for a further 10 mins., drain.

Salad

Whisk the vinegar and oil in a bowl, season. Add the rice and lentils, mix. Mix in the celery, parsley and cranberries.

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