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Lentil Rice Salad

What you need: 

8 ounces lentils
2 cups veggie broth or 2 bay leaves and water
1 cup brown rice
optional: slightly cooked veggies such as carrots, zucchini, onion, celery, etc.
optional: 1 can diced tomatoes w/ green chilis

Chili Dressing: (can adjust heat levels if you like it spicy!)
3/4 cup olive oil
1/4 cup red wine vinegar
1 clove minced garlic
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon oregano
1/4 teaspoon cumin dash pepper

What you do: 

Cook lentils in broth or water. Drain off any extra that is not absorbed.

In a separate pot, cook brown rice in 2 1/2 cup liquid. Cool each, and mix with optional veggies (its nice when they are grilled).

Mix Chili Dressing ingredients well.

Combine rice, lentils and veggie mix with the chili dressing. This is one that gets better as it sits. Serve cold or slightly warmed.

Recipe Category: 

SO HOW'D IT GO?

Moonshine -
I would say just cook your rice the way you usually do. I used short grain brown rice, but just because I like the small grains with the small French lentils I used. I did not drain my tomatoes, I think with less oil the tomato juice helps keep it "loose." I estimated and used one cup of French lentils (I'm sure any lentils will work) or 8 oz.

Hope this helps. Seriously, you will love this dish! It would be great on a camping trip cause it's good room temp or hot...but it would be sooooo comforting and satisfying heated up on a campfire!  ;D

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Questions:
So I noticed the recipe says to cook 1 cup br. rice in 2.5 cups water. I use way less water when I cook my brown rice (I use long grain) so is it okay if I do it my way? Or will that change the texture of the final dish?
Also, do you drain the juice out of the tomatoes or use the juice in the salad?
And the recipe calls for a 1/2 bag of lentils. I buy in bulk so would you guys estimate a half bag to be like a cup or so?
Thanks for your help, I really wanna try this recipe. I think it'll be really good to make a big batch of it for an upcoming camping trip:)

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oh i'm soo glad you all liked it!!
you are right about the oil... i definately found that you could cut it way down, and if you do need extra moisture, you can add broth instead.

now im wondering if this dressing would be good in a lentil loaf or patty....hmmmm.  ::)

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Ok, so I made this and I already knew it was going to be awesome, but I was still excited about it! I cut the oil back to 1/4 cup and used zucchini, yellow squash, baby bella mushrooms, scallions, pine nuts, and a can of plain diced fire roasted tomatoes. MMMMMMMMMMMM. This will become a staple! Thanks LucidAnne!!

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Wow! This is absolutely one of my new favorite recipes. It's wonderful! I used onion, garlic, carrots, yellow squash, fire roasted tomatoes, and a small can of mild chilli peppers; and I cut back to 1/3 cup of oil (and will probably cut back to 1/4 cup next time--and there will definitely be a next time). Delish!

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Seriously, this dish is amazing! I had it at the Northeast Vegweb Potluck. After reading the recipe, I couldn't believe how easy it is! The flavors are out of this world!

Thanks, Dink, for posting LucidAnne's comments, I couldn't remember everything...and I think the pine nuts really add a wonderful texture and flavor...

I'm soooo making this this weekend.    :)

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LucidAnne made this for the Northeast Vegweb potluck and it was the star of the show! Here are her comments:

"i went heavy on the cumin, chili powder and vinegar.
for veggies, i lightly sauteed carrots, zucchini, shrooms, gr. onion and added a can of fire roasted tomatoes and pine nuts at the end."

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