1/2 c. each chopped green and red bell pepper
1/3 c. minced green onion
1/4 c. pine nuts or slivered almonds
1 to 2 tbsp. olive or vegetable oil
1 1/2 c. cooked brown rice
1 c. cooked lentils
2 tbsp. each grated lemon peel, dried basil and minced fresh mint
2 tbsp. lemon juice
1/8 tsp. ground cayenne pepper
1/4 tsp. salt

In a large skillet, saute peppers, onion and nuts in oil for 5 minutes. Stir in rice, lentils, lemon juice, peel and seasonings until well combined. Cook 2 to 3 minutes, just until heated through.

Makes 4 to 5 servings.