- 1 package Tolerant Organic Riced Red Lentil Pilaf: Wild Mushroom, cooked according to the directions on the package
- ½ cup organic arugula
- ½ cup organic baby kale
- 2 tablespoons of olive oil
- 1 medium lemon, juiced
- Salt and pepper to taste
- Onion sprouts, for garnish
- Cook Tolerant Organic Riced Red Lentil Pilaf: Wild Mushroom according to the package directions. Set Aside.
- In a small bowl, combine arugula, baby kale, olive oil, lemon juice, and salt and pepper.
- Add greens to a serving bowl, then top with a serving of the Wild Mushroom Rice Pilaf and onion sprouts.