General tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

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For a product to display the FAIRTRADE Mark it must meet international Fairtrade standards. These standards are set by the international certification body Fairtrade Labelling Organisations International (FLO).

Producer organisations that supply Fairtrade products are inspected and certified by FLO. They receive a minimum price that covers the cost of sustainable production and an extra premium that is invested in social or economic development projects.

Find out which fair trade products are available at which supermarkets
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Rice & Lentil Salad Recipe

	Category	Rice Recipes
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Ingredients And Procedures

1 c Wild rice

1 c Long grain brown rice

1 c Green (French) lentils

--------------------------------COMBINE WITH-------------------------------- 1 Red, yellow, green bell

Pepper, chopped 2 c Small cherry tomatoes

1 Or 2 carrots

1/4 c Chopped fresh basil (more or

Less) 1 To 2 tablespoon or chopped

Fresh mint ----------------------------------DRESSING---------------------------------- x Nonfat tomato-herb x Red wine vinegar Cook grains separately, in 2 cups water, until done, 45 minutes or less. For the dressing, I used a prepared nonfat tomato-herb dressing (Trader Joe's) mixed about half and half with red wine vinegar because I generally find prepared nonfat dressings too thick and too sweet for my taste. I didn't measure, but I used perhaps half a cup, maybe as much as a cup, total, just enough to moisten everything. I let it sit in the refrigerator all day, to let the flavors mix. I don't know how many people it served--it filled a large bowl-- but there wasn't any left over after the potluck (and while I was glad that everyone liked it, I was sorry not to have some to take home). Jane Colman, jane@netcom.com. Fatfree Digest [Volume 10 Issue 49], Sept. 29. 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using

MMCONV. H cook separately:

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<h1>Rice & Lentil Salad</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Wild rice <P>1 c Long grain brown rice <P>1 c Green (French) lentils <P>--------------------------------COMBINE WITH-------------------------------- 1 Red, yellow, green bell <P>Pepper, chopped 2 c Small cherry tomatoes <P>1 Or 2 carrots <P>1/4 c Chopped fresh basil (more or <P>Less) 1 To 2 tablespoon or chopped <P>Fresh mint ----------------------------------DRESSING---------------------------------- x Nonfat tomato-herb x Red wine vinegar Cook grains separately, in 2 cups water, until done, 45 minutes or less. For the dressing, I used a prepared nonfat tomato-herb dressing (Trader Joe's) mixed about half and half with red wine vinegar because I generally find prepared nonfat dressings too thick and too sweet for my taste. I didn't measure, but I used perhaps half a cup, maybe as much as a cup, total, just enough to moisten everything. I let it sit in the refrigerator all day, to let the flavors mix. I don't know how many people it served--it filled a large bowl-- but there wasn't any left over after the potluck (and while I was glad that everyone liked it, I was sorry not to have some to take home). Jane Colman, jane@netcom.com. Fatfree Digest [Volume 10 Issue 49], Sept. 29. 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using <P>MMCONV. H cook separately: <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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