Latin warm rice and lentil salad
I
- Preparing Time: 30 minutes
- Total Time: 1 hour and 1 minute
- Served Person: 6
stew
pizza
dip
chicken
side dish
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon garlic salt
- 1 cup brown rice
- 2 1/2 cups water
- 3 tablespoons lime juice
- 1 can corn drained
- 2 tablespoons cilantro finely chopped
- 2 roma tomatoes seeded, diced small
- 1/2 medium red onion diced small
- 1 small serrano pepper (optional)
- 1 can black lentil rinsed and drained
- Carbohydrate 36.1448208509651 g
- Cholesterol 0 mg
- Fat 2.51958067756629 g
- Fiber 2.68366393105765 g
- Protein 4.13948041668001 g
- Saturated Fat 0.425548923676731 g
- Serving Size 1 1 Serving (239g)
- Sodium 252.692333336746 mg
- Sugar 33.4611569199075 g
- Trans Fat 0.152958958347074 g
- Calories 176 calories
Place brown rice, water and salt in rice cooker or sauce pan covered on low. In a medium bowl combine, tomatoes, onion, cilantro, lime juice, garlic salt, olive oil and Serrano pepper. Set aside. Once rice is cooked, while still hot, add lentils and corn. Stir to combine. Fold rice mixture into tomato mixture. Serve warm.
