Friday, May 20, 2011

Lentil and Rice Salad with Raisins

It makes sense to cook this sort of thing in quantity as it often improves in flavour after a day or so. We have a busy weekend planned, but dinner's ready. I served the salad with some steamed green beans, however a lettuce salad would be nice as well.

You Will Need:

Cooked brown lentils-about 4 cups, more or less
The Rice:

1 cup brown rice
2 1/2 cups vegetable broth

The Vegetables:

2 cups chopped scallions
Handful of raisins
a handful of radishes, thinly sliced
1 cup chopped parsley
1 tablespoon chopped preserved lemon rind (or grate in some zest if you don't have it)


1/3 cup olive oil
2 tablespoons honey
1/2 teaspoon powdered mustard
Salt/Pepper to taste
2 tablespoons cider vinegar

Bring the vegetable broth to a boil, stir in rinsed rice and cover. reduce heat to a simmer and cook 50 minutes. Fluff, and let cool slightly. Toss with lentils. Gently toss in the vegetables, then add the dressing. Mix gently (you don't want to mash the lentils) and chill before serving.

No comments: