Rice And Lentil Salad Recipes
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.
LENTIL AND RICE SALAD
A wonderful light lunch or side dish. I even chopped up some chicken and mixed it in for a light dinner with crusty bread. Recipe courtesy Giada De Laurentis.
Provided by Japanese Delight
Categories Lentil
Time 50m
Yield 6-8 serving(s)
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.
Nutrition Facts : Calories 315.6, Fat 4.7, SaturatedFat 0.8, Sodium 430.1, Carbohydrate 52.8, Fiber 13.7, Sugar 2.2, Protein 15.1
RICE AND LENTIL SALAD WITH ORANGE AND DRIED CHERRIES
Categories Salad Fruit Rice Side Vegetarian Quick & Easy Orange Dried Fruit Cherry Lentil Healthy Vegan Simmer Gourmet
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Boil water, rice, and salt in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear and surface looks dry, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more.
- While rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender, then drain.
- Stir together shallot, vinegar, and lemon juice and let stand. Finely grate zest from orange and cut away remaining peel and pith. Cut sections free from membranes and cut sections into 1/2-inch pieces. Toss warm rice with lentils, shallot mixture, orange, zest, cherries, oil, and parsley and season with salt and pepper. Serve warm or at room temperature.
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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