Lentil and Rice Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon salt
- 1 1/2 cups water
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 1 cup long-grain rice
- 1/4 cup chopped fresh dill
- 4 scallions, chopped
- Carbohydrate 49 g(16%)
- Fat 11 g(17%)
- Fiber 3 g(12%)
- Protein 7 g(14%)
- Saturated Fat 2 g(8%)
- Sodium 305 mg(13%)
- Calories 320
Preparation 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.
Preparation 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.
