text: 1/2 cup toasted walnuts Rinse lentils. In a medium saucepan, bring water and lentils to a boil. Reduce heat and simmer for 20 to 25 minutes. Do not overcook.
  When lentils are done, combine mushrooms, brown rice, grated carrots and raisins. Mix gently. Combine line juice, garlic and 3 tablespoons olive oil. Mix in with lentils and rice. Stir in parsley. Add salt and pepper to taste and garnish with walnuts.
  Hi Debra,Tell Finn to stay out of my salad, I don't want to share, this could be my whole meal. I love the rice and nuts, Yum! Hope you have a fabulous week and thank you so much for sharing with Full Plate Thursday.Come Back Soon!Miz Helen