• 2 cup brown basmati rice
• 2 cup wild rice
• 1 cup dry lentil
• 2 cup shallot sliced
• 2 tablespoon ghee olive oil, or coconut oil

Salad ingredients:

• 42 ounce canned chickpea for 10 servings 3 cans, (garbanzo beans) rinsed and drained
• 3 each shallot large, finely chopped
• 8 each tomato large, seeded and diced
• 1 bunch fresh cilantro chopped

For the dressing:

• 5 tablespoon extra virgin olive oil
• 1 each lime zested and juiced
• 2 each lime juiced
• 1 1/2 tablespoon Dijon mustard
• 2 tablespoon fresh cilantro
• 2 1/2 tablespoon Champagane vinegar any vinegar works
• 2 1/4 tablespoon pure maple syrup
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper

For the dressing:

• 12 tablespoon red wine vinegar
• 4 teaspoon honey
• 4 teaspoon maple syrup
• 2 teaspoon mustard stone-ground
• 8 teaspoon avocado oil

For the salad:

• 10 ounce baby arugula loosely, packed
• 16 ounce strawberry halved
• 4 tablespoon pecans chopped
• 2 teaspoon fresh thyme chopped
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper