jdillehay Balsamic Mushroom and Lentil Rice Salad

3  tablespoons		extra virgin olive oil
2		garlic cloves
2  cups		fresh mushrooms
2		large carrots
1/2		onion
2		celery stalks
1  cup		brown rice uncooked
1  cup		lentils uncooked
2  tablespoons		balsamic vinegar
2		scallions

Tip: For nutritional information on all the ingredients in jdillehay Balsamic Mushroom and Lentil Rice Salad just click on each ingredient name. Then adjust the serving size for any jdillehay Balsamic Mushroom and Lentil Rice Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cook rice and lentils according to package directions.
In a large skillet, heat olive oil over medium heat. Add garlic, stir-fry until fragrant, about 30 seconds. Add mushrooms and sauté for 1 minute.
Add the carrots, onion, celery, sea salt and pepper. Stir-fry until vegetables are tender, about 5-7 minutes. Stir in the cooked rice, lentils, and balsamic vinegar. Mix well to combine.
Transfer the rice mixture into a 9 x 13 inch baking dish. Cover loosely with tin foil; bake for 30 minutes or until tender. If you run out of time, you don’t have to bake it, just eat it as is.
Remove from oven; top with scallions and serve. ¾ cup serving size