- 1/4 cup lentils
- 1/4 cup wild rice
- 1 cup fresh spinach
- 1/2 cup sliced green bell pepper
- 1 scallion, sliced
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon black pepper
- Cook lentils and rice according to the package directions.
- Meanwhile, steam spinach and transfer to a plate.
- Spoon the warm rice and lentils over the spinach and top with bell pepper, scallion, oil, and black pepper.