A far cry from two-star Chef Curtis Duffy’s barley grain creation with twelve garnishes (see my previous post)…this quick and easy salad is for the home-cook who wants to eat healthfully with the least amount of effort. Lentils and brown rice are a winning combination: they form a complete protein that is loaded with iron and vitamins. I created this salad years ago when I was recipe testing for Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be. It’s still a family favorite. I served it the other day with grilled vegetables, shrimp, and a lovely green salad. If you like cheese, diced feta adds a nice tang. Makes my mouth waters at the thought.
Brown Rice and Lentil Salad
Makes about 3 cups
Dressing
1 tablespoon vinegar, any kind, to taste
1 teaspoon Dijon mustard
1 small garlic clove, minced
2 tablespoons olive oil, to taste
One 15 ounce can lentils, rinsed and drained, or 1-1/2 cups cooked lentils
1-1/2 cups cooked brown rice
1/3 cup finely diced celery
1/3 cup sliced or diced radishes
1 large vine-ripened tomato, cut into a small dice (about 1 cup), or 12 cherry tomatoes quartered
2 tablespoons chopped fresh parsley
Salt and freshly ground pepper to taste
- To make the dressing, in a small bowl whisk together the vinegar, mustard, and garlic. Add the olive oil and continue whisking until emulsified. Set aside.
- Combine the lentils, brown rice, celery, radishes, tomatoes, and parsley in a serving bowl. Add the resrved dressing and mix gently. Adjust the seasoning and serve. Refrigerate leftovers.
More about Fiber, Recipes, Salad, whole grains
