Tested till perfect Rice and Lentil Salad

Rice and Lentil Salad

With this tucked away in the fridge, you'll have a delicious lunch just ready and waiting to pack and go.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2008

Recipe5 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6

Ingredients

    1/2 cup (125 mL) green or brown lentils (or 2/3 cup/150 mL Puy_lentils)
    1/2 cup (125 mL) basmati or other long-grain white_rice
    2/3 cup (150 mL) chopped roasted red pepper
    1/2 cup (125 mL) crumbled feta_cheese
    1/3 cup (75 mL) toasted pine_nuts
    1/4 cup (50 mL) chopped fresh parsley
    1/4 cup (50 mL) extra-virgin olive_oil
    2 tbsp (25 mL) red_wine_vinegar
    1 small clove garlic, minced
    1/2 tsp (2 mL) dried mint
    1/4 tsp (1 mL) ground coriander
    1/4 tsp (1 mL) each salt and pepper
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In saucepan, bring salted water to boil; stir in lentils. Cover and reduce heat to low; simmer for about 25 minutes or until tender. Drain and transfer to bowl.

Meanwhile, in separate saucepan, bring 1 cup (250 mL) water to boil; stir in rice. Cover and reduce heat to low; simmer for about 20 minutes or until rice is tender and no liquid remains. Add to lentils. Add red pepper, feta cheese and pine nuts.

In small bowl, whisk together parsley, oil, vinegar, garlic, mint, coriander, salt and pepper; pour over rice mixture and toss gently. (Make-ahead: Refrigerate in airtight container for up to 2 days; serve at room temperature.)

Nutritional Information Per each of 6 servings: about

cal 282 pro 9g total fat 17g sat. fat 4g
carb 25g fibre 3g chol 12mg sodium 397mg

% RDI:

calcium 8 iron 18 vit A 11 vit C 65
folate 45
All rights reserved. Transcontinental Media G.P. © 2014