If you like salads with a tangy dressing, this brown rice and lentil recipe is right up your alley. My husband was all over this dish and went back for seconds. Try this whole foods plant-based recipe and let me know what you think.
HERE'S ALL IT TAKES
- 2/3 cups dry Spanish Pardina Brown Lentils
- 3 cups cooked brown rice
- 2 carrots, coarsely grated
- 1/3 cucumber, finely chopped
- 3 green onions, sliced
- 3 tablespoons fresh cilantro, chopped
For the dressing
- 1 tablespoon flax oil
- 2 tablespoons white wine or rice vinegar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon sugar
Wash and drain lentils. Put in a medium sauce pan covered with 1 1/2-inches of water over medium heat. When water begins to boil, cover with lid, lower heat to a gentle simmer. Cook for 15-20 minutes, until lentils are tender to the bite but not mushy. Drain off hot water using a sieve. Cool lentils by running cold tap water over them. Allow to drain thoroughly. Transfer to medium size salad bowl.
In another medium bowl, toss cooked rice, carrots, cucumber, green onions and cilantro.
Whisk together the ingredients for the dressing.
Toss lentils, veggies and dressing together in one bowl. Season with salt and pepper to taste.
Eat right away or stick it in the fridge to chill and eat later. It can be made a day ahead and keeps well for several days. The rice will soften a tinsy bit after 2 days, but it's still good to eat. ;D