Brown Rice and Lentil Salad


1/2 lb brown rice
1/2 lb lentils (any color)
1 cup celery, chopped fine
1 medium onion, chopped fine
1 tsp Tabasco sauce
1/2 cup sour cream
1/2 cup mayonnaise
2 cloves garlic, crushed (optional)
salt and pepper to taste


In a heavy saucepan, cook the lentils and the brown rice in approximately 6 cups of water until just soft. DO NOT OVERCOOK. Drain any remaining water and allow the lentils and rice to cool. Stir in the celery and onions. Beat together the mayo , sour cream, Tabasco and garlic. Pour over the lentil/rice mixture and toss to mix thoroughly. Add salt and pepper to taste. Serve chilled.