With the summer season fast approaching, I like to get ready for some outdoor cooking and eating. We enjoy exploring Maine's beautiful parks and beaches, or taking the boat out to an island.

When our tribe was younger, one of our favorite outings was a communal potluck at Fort Point in Stockton Springs. The children would spend hours exploring the woods, climbing the rocks and chasing the waves as they romped on the beach.

We adults would relax in the sun, admiring the ebb and flow of the tide in the Penobscot River.

Come time to dine, we unpacked our assorted coolers, and spread checked cloths on the picnic tables.

My contribution to the feast was often a Brown Rice and Lentil Salad.

This salad is easy to transport, and keeps well in the cooler. If you are super organized, you can prepare and enjoy the lentils and brown rice at other meals earlier in the week.

The thinly sliced and chopped pepperoni is the perfect contrast for the “healthy” rice and lentils. Chopped celery adds a nice green color and a snappy crunch. The red onion and sweet bell peppers make it quite colorful.

Don’t be alarmed by the amount of garlic in the dressing. Simmering the garlic in white wine softens the flavors, but still leaves them assertive enough to complement the brown rice and lentils.

We enjoy this salad with a crusty baguette, some early summer radishes and a cold bottle of beer.

Cheryl Wixson lives and cooks in Stonington. She welcomes food-related questions and comments at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Brown Rice & Lentil Salad

This delicious salad makes excellent picnic fare. Make it the night before and keep refrigerated until one hour before serving.

1 cup long grain brown rice

1 cup lentils, picked over, rinsed and drained

1 cup chopped thinly sliced pepperoni

1 cup finely chopped celery

½ cup finely chopped red onion

1 cup finely chopped red & yellow pepper

Lettuce leaves to line salad bowls

Chopped fresh parsley

Salt and fresh pepper to taste

For the dressing:

Yields 12 servings or more

1 head garlic, peeled and simmered in 1/3 cup white wine

2 Tbsps. red wine vinegar

2 Tbsps. chicken stock

2 tsps. olive oil

1 tsp. Dijon mustard

Salt and fresh pepper to taste

To prepare the dressing: Simmer garlic in white wine until tender, about 20 to 25 minutes. Puree all ingredients in the blender.

To prepare the salad: Into a large saucepan of boiling salted water sprinkle the rice, stirring, and boil it for 25 minutes, or until it is just tender. In a colander drain the rice, refresh with cold water, and let it drain until cool.

Cook the lentils in four cups of water until just tender, about 15 to 20 minutes. Drain; combine the lentils, rice, and vegetables in a bowl. Pour the dressing over the salad and mix well.

To serve: Line serving bowls or plates with lettuce. Portion out the salad, sprinkle with chopped fresh parsley and serve at room temperature.

Nutritional analysis per serving: 219 calories, 10 grams protein, 24 grams carbohydrates, 9 grams fat, (0 grams trans fat), 366 mg. Sodium, 6.2 grams fiber.

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