HEAT broth to a boil in saucepan. Stir in rice and lentils. Cover and cook over low heat 20 min. or until done. Let stand 5 min. or until liquid is absorbed.
TOSS lentil mixture, parsley, ground red pepper, celery, onion, green pepper and vinaigrette in large bowl until evenly coated. Cover and refrigerate at least 2 hr. or overnight. Serve on lettuce.
This recipe has been added to the following public cookbooks:
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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