1
Combine rice and lentils along with stock in medium sauce pan and cook until all water is absorbed, about 40 minutes.
2
Removed cooked rice and lentils from heat. Place into salad bowl and fluff with a fork, let cool.
3
Prepare dressing by combining olive oil, garlic, lime juice, red wine vinegar, mustard, salt and pepper in small mason jar. Put lid on and shake well.
4
Add chopped green onion, tomatoes and parsley to cooled rice and lentils.
5
Add dressing, toss to combine. Serve chilled.