Lentil and Rice Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp. extra virgin olive oil, plus 3 Tbsp.1 carrot, peeled and finely diced1 small onion, finely chopped2 garlic cloves, minced1 1/4 cups dried green lentils2 1/2 cups chicken broth, plus 1 cup1 bay leaf1 cup brown rice1/2 cup kalamata olives, coarsely chopped (I left these out)1 Tbsp chopped fresh thyme leaves2 tsp. finely grated lemon peelSalt and freshly ground black pepper
Heat 1 Tbsp. olive oil in large saucepan. Add the carrot, onion, garlic and saute until onions are translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
Meanwhile, bring the remaining 1 cup of broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed (5-7 minutes). Remove the saucepan from the heat and let rice stand covered for 5 minutes. Fluff with a fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tbsp. oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.
Number of Servings: 6
Recipe submitted by SparkPeople user LAZIOH.
Meanwhile, bring the remaining 1 cup of broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed (5-7 minutes). Remove the saucepan from the heat and let rice stand covered for 5 minutes. Fluff with a fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tbsp. oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.
Number of Servings: 6
Recipe submitted by SparkPeople user LAZIOH.
Nutritional Info Amount Per Serving
- Calories: 132.5
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 583.3 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 8.9 g
- Protein: 8.3 g
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