lentil-rice salad

Submitted by: Jessica Gal
healthy stuff for summer. Lentils can be substituted for wild rice, if preferred.

Serves: 10 fatsos

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: salad ·

Ingredients

2.5 cups uncooked brown lentils (forget the canned stuff)
4 cups uncooked basmati rice
2 tbsp. butter
5.5 cups water
3-4 carrots, shredded
5-6 green onions, chopped
2 tomatoes, chopped
bunch of parlsey, chopped
2 cups walnuts, toasted and chopped
2-3 stalks of celery, chopped

dressing:
2 teaspoons crushed garlic
1/4 cup honey
1/4 cup lemon juice
1/2 cup apple cider vinegar
3/4 cup olive oil
salt and peppa

Method

1. Cook lentils at med. heat with water to cover until soft, but not mushy! drain and cool. At the same, cook basmati rice in the 5.5 cups of water with butter and salt. Again, be careful not to overcook. When it's done, spread it out on a tray to cool faster. Prepare veggies and nuts, and mix together with lentils and rice once they're cool. Combine ingredients for the dressing and stir into the salad. Voilà - enjoy.

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