Chipotle Lentil-Rice Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 239.3
- Total Fat: 17.1 g
- Cholesterol: 23.0 mg
- Sodium: 348.6 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 2.9 g
- Protein: 7.8 g
View full nutritional breakdown of Chipotle Lentil-Rice Salad calories by ingredient
Introduction
This is adapted from a Rick Bayless recipe. I serve it on a bed of spinach for a hearty lunch (spinach not included in the calculations). The salad is spicy and tangy. Yum! This is adapted from a Rick Bayless recipe. I serve it on a bed of spinach for a hearty lunch (spinach not included in the calculations). The salad is spicy and tangy. Yum!Number of Servings: 6
Ingredients
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Salad Ingredients
1/2 c. Brown Rice
2/3 c. Brown Lentils
1/2 tsp. salt
1 small red onion,diced
1 red or green bell pepper, diced
1 med sized cucumber, diced
1/3 cup crumbled bacon
2/3 cup feta cheese
Salad Dressing
1/3 c Canola or Olive Oil
1/4 c. Balsamic Vinegar
1 canned chipotle chili in adobo sauce (one chili - not one can)
1/2 tsp cumiun
1/2 tsp. Mrs. Dash Fiesta Lime
Directions
Pour 2 quarts of water into a large sauce pan set over high heat. Add salt. When the has started boiling, sprinkle in the brown rice. reduce the heat to simmer. Brown rice takes about 35 minutes to cook. When 20 minutes remain, add the brown lentils to the water. When rice and lentils are tender, put in a strainer to drain completely.
Combine the salad dressing ingredients in a food processor while the lentis and rice are cooking and process until smooth. Scrape ingredients into a jar and secure with a lid.
Scoop the hot lentil-rice mixture into a large bowl along with the red onion. Pour in 1/4 cup of the salad dressing and mix well. Cool completely.
Add the bell pepper, cucumber, bacon and feta to the lentil mixture and toss to combine.
Serve over a bed of spinach for a hearty lunch. Add 1 1/2 tablespoon of the extra salad dressing to the salad for extra flavor (this is included in the calculations).
Makes 6 cups. 1 cup = 1 serving.
Number of Servings: 6
Recipe submitted by SparkPeople user JRIESSEL.
Combine the salad dressing ingredients in a food processor while the lentis and rice are cooking and process until smooth. Scrape ingredients into a jar and secure with a lid.
Scoop the hot lentil-rice mixture into a large bowl along with the red onion. Pour in 1/4 cup of the salad dressing and mix well. Cool completely.
Add the bell pepper, cucumber, bacon and feta to the lentil mixture and toss to combine.
Serve over a bed of spinach for a hearty lunch. Add 1 1/2 tablespoon of the extra salad dressing to the salad for extra flavor (this is included in the calculations).
Makes 6 cups. 1 cup = 1 serving.
Number of Servings: 6
Recipe submitted by SparkPeople user JRIESSEL.