VEGAN LENTIL SALAD WITH BROWN RICE.
This vegan lentil salad with brown rice is a hearty and healthy summer dish. This is just right for your next party!
Provided by Kelly Roenicke
Categories Salad
Time 50m
Number Of Ingredients 14
Steps:
- Place the brown Basmati rice in a pot with 1 3/4 cups water and 2 teaspoons olive oil. Bring to a boil, then reduce heat to low. Cover the pan with the lid tilted, and cook for 40 minutes or until rice is light and fluffy.
- While the rice cooks, cook the lentils. Place the rinsed lentils in a pot with enough water to cover by one inch. Bring to a boil, then reduce heat to a simmer. Cover with the lid tilted to release steam. Cook for about 30 minutes, until the lentils are tender.
- Once the lentils are done, drain off any liquid and place them on a plate to cool. Place the rice on a plate to cool as well. (Putting the lentils and rice in a flat layer allows them to cool more quickly).
- Put the cooled lentils and rice in a large bowl. Add the carrots, cilantro, cherry tomatoes, onion, and pumpkin seeds (if using).
- Place the dressing ingredients in a jar, and shake well.
- Pour the dressing over the salad and toss to coat. If you aren't serving it right away, store the salad and the dressing separately in the refrigerator until ready to serve.
- Add more salt and pepper if desired. Enjoy!
Nutrition Facts : Calories 323 kcal, Carbohydrate 31 g, Protein 8 g, Fat 18 g, SaturatedFat 2 g, Sodium 253 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
BROWN RICE LENTIL SALAD
"My family isn't always crazy about trying new recipes," DeAnn Howard writes from Lisbon, Iowa. "The first time I served this salad, they took tiny helpings just to appease me. But the unanimous verdict was 'It tastes great!'"
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool., In a large bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 111 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 369mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
LENTIL SALAD
Provided by Alton Brown
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.;
- Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately.
- Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don't feed the left over onions to your dog. It turns out onions are not good for dogs in any shape or form. I'm grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity. As for my own dog's ability to digest onions, well...she's more hog than dog I guess.
- Cook smart,
- Alton
LENTIL AND RICE SALAD
Provided by Giada De Laurentiis
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is 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 2 cups 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, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.
BROWN RICE LENTIL SALAD
'My family isn't always crazy about trying new recipes,' DeAnn Howard writes from Grinnell, Iowa. 'The first time I served this salad, they took tiny helpings just to appease me. But the unanimous verdict was 'It tastes great!''
Provided by Allrecipes Member
Time 55m
Yield 7
Number Of Ingredients 14
Steps:
- In a saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool.
- In a bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 108.5 calories, Carbohydrate 18.2 g, Cholesterol 0 mg, Fat 2.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 183.7 mg, Sugar 1.2 g
BROWN RICE AND LENTIL CASSEROLE
This is a great meal that we eat here often in the winter time. With some dark bread and maybe a salad it is a really hearty meal, though we have been known to eat just this for dinner. The recipe is adapted from Amy Dacyczyn's "The Complete Tightwad Gazette"
Provided by ladypit
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees.
- Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
- Cover with foil and bake for 1 hour 10 minutes.
- Then remove the foil, add the cheese, and bake for an additional 20 minutes.
Nutrition Facts : Calories 176, Fat 5.9, SaturatedFat 3.2, Cholesterol 12.1, Sodium 557.7, Carbohydrate 20.9, Fiber 2.9, Sugar 1.8, Protein 9.9
LENTIL AND RICE SALAD
Categories Salad Rice Tomato Side Picnic Vegetarian Quick & Easy Backyard BBQ Cucumber Lentil Summer Healthy Vegan Potluck Dill Parsley Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Bring water, 1 tablespoon oil, and salt to a boil in a 2-quart saucepan, then stir in rice. Return to a boil and cover pan. Reduce heat to low and simmer rice until water is absorbed and rice is tender, about 15 minutes. Fluff rice with a fork and let stand, covered, 5 minutes.
- While rice is simmering, cook lentils in a saucepan of boiling water until just tender, 15 to 20 minutes. Drain in a sieve.
- Spread rice and lentils in a shallow baking pan and cool 10 minutes. Transfer to a bowl and toss gently with remaining 2 tablespoons oil, remaining ingredients, and salt and pepper to taste.
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RICE AND LENTILS, DRESSED TO PERFECTION - UMAMI GIRL
From umamigirl.com
5/5 (10)Total Time 55 minsCategory GrainsCalories 343 per serving
- To cook the rice, combine it in a medium pot with 2 cups water, 1 tablespoon of the soy sauce, and the butter.
- Bring to a boil, then cover, lower the heat so that you see just a bit of steam escaping, and cook for 40 minutes (or according to the time on the package) without lifting the lid.
- Meanwhile, to cook the lentils, place them in a smallish pot with the bay leaf, Herbes de Provence, and the salt. Cover with about two inches of water, bring to a boil and then simmer for 20 minutes, or until tender.
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