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: Click on the ingredient links to learn the nutritional information for all the jdillehay Balsamic Mushroom and Lentil Rice Salad ingredients. The serving size for any ingredient in jdillehay Balsamic Mushroom and Lentil Rice Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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