BLACK RICE AND LENTIL SALAD ON SPINACH
Black rice is inky, as black as squid ink, and glistens against a bed of spinach. The pigments provide anthocyanins, flavonoids that are high in antioxidants. I was inspired to cook the rice with lentils by a pilaf that I ate recently at the "Healthy Kitchens, Healthy Lives" conference at the Culinary Institute of America in Napa Valley. In addition to the familiar green or black lentils, I've thrown in uncooked split red lentils, which contribute their own soft salmon color and crunch; they are soaked for a few hours to soften them, and that's all they need. Prepare the ingredients for the salad while the rice and lentils are cooking.
Provided by Martha Rose Shulman
Categories lunch, salads and dressings, appetizer, main course
Time 1h
Yield Serves 6
Number Of Ingredients 18
Steps:
- Rinse rice and green or black lentils and combine in a medium saucepan with 2 3/4 cups water or enough to cover by 1 inch. Bring to a boil, add salt to taste (I use about 1 teaspoon), reduce heat and simmer 30 to 35 minutes, until rice and lentils are tender but not mushy. Place a strainer over a bowl and drain if there is still liquid in the pan (I like to add the broth to soups; you could also add some to the salad). Return lentils and rice to the saucepan and place a dishtowel across top of the pan. Return lid and let sit for 10 to 15 minutes. Transfer to a bowl.
- Combine 3 tablespoons of the olive oil and garlic in a small frying pan or saucepan over medium heat. When garlic begins to sizzle, add spices. Stir together for about 30 seconds or until very fragrant, then remove from the heat and add to rice and lentils. Add chopped herbs, soaked red lentils, and 2 tablespoons of the lemon juice. Taste and adjust salt.
- Whisk together remaining lemon juice and olive oil. Add salt and pepper to taste and toss with the spinach. Line a platter or wide bowl with the spinach, top with the rice and lentils, garnish with sliced radishes, and serve.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 585 milligrams, Sugar 1 gram
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.
LENTILS AND SPINACH
This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
Provided by bobawood
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
- Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
- Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g
BLACK RICE AND RED LENTIL SALAD
This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing. Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h15m
Yield 3 to 4 generous servings.
Number Of Ingredients 14
Steps:
- Combine the rice, water and salt to taste in a small saucepan and bring to a boil. Cover, reduce the heat and simmer 40 to 50 minutes, until all of the liquid in the pan has been absorbed by the rice. Remove from the heat. Remove the lid, place a clean dish towel over the pan and return the lid. Let sit for 10 to 15 minutes.
- Meanwhile, if using frozen edamame, cook it, following the directions on the package.
- In a medium bowl, toss together the rice, edamame, lentils, walnuts and cilantro. In a small bowl or measuring cup, whisk together the rice vinegar, lime juice, ginger, soy sauce, cayenne, sesame or walnut oil and grapeseed oil. Toss with the salad. Refrigerate in a bowl or in containers until ready to take to work or eat.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 368 milligrams, Sugar 1 gram
WILD RICE AND LENTIL SALAD
This healthy, protein-packed salad is a perfect main dish for the vegetarians who grace your holiday table-or as a side in smaller portions. My family loves it for the flavors, and my friends love it because I offer them a healthy alternative to meat. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions. Drain; rinse with cold water. Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; rinse with cold water., In a small bowl, whisk oil, lemon juice, vinegar, garlic and salt until blended. In a large bowl, combine rice, lentils, tomatoes and green onions; drizzle with dressing. Just before serving, stir in arugula and cheese.
Nutrition Facts : Calories 461 calories, Fat 19g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 283mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 18g fiber), Protein 21g protein.
SPINACH RICE SALAD
Here's a salad that goes well with many menus. It has a hint of Asian flavor, with spinach and green onions for color and bacon for a bit of crunch.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the salad dressing, soy sauce and sugar. Stir in the rice, celery and onions. Cover and refrigerate for at least 1 hour. , Just before serving, stir in spinach and bacon.
Nutrition Facts : Calories 136 calories, Fat 8g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 443mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
RICE AND SPINACH SALAD
My friend Nancy served this salad at a backyard barbeque years ago, and I had to have the recipe. I've been making it ever since and it's always a hit. I often make it a day ahead and then bring it to room temperature and add the nuts just before serving.
Provided by NiteOwl
Categories White Rice
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice in salted water according to package directions, then let cool.
- Thaw spinach and squeeze out the water.
- Toast almonds in a 250-300 degree oven till light brown.
- Combine dressing ingredients in a jar or cruet and shake well to combine.
- Toss together cooled rice, spinach and onions.
- Add dressing and mix well.
- Refrigerate several hours or overnight to combine flavors.
- Add toasted nuts just before serving.
- Can be served cold, but it's better at room temperature.
Nutrition Facts : Calories 408.6, Fat 23.3, SaturatedFat 1.8, Sodium 374, Carbohydrate 43.4, Fiber 4, Sugar 1.9, Protein 7.6
RICE, LENTIL, AND SPINACH PILAF
A Dean Ornish recipe. Colorful, vegan, very complete nutritionally, and zero cholesterol. For more color and variety, you can add cubed cooked butternut squash or carrots. May be used as a main dish or side dish; serving amount depends upon how it is used.
Provided by winkki
Categories Spinach
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Place lentils in saucepan and cover with cold water.
- Bring to boil, reduce heat and cover.
- Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
- Meanwhile, bring the rice and 2 cups of water to a boil.
- Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
- Bring the vegetable stock to a boil in a saucepan.
- Add onions and simmer until tender and translucent, approx 10 minutes.
- Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
- Add the lentils and lemon zest (and tomatoes, if desired); heat through.
- Add the greens; cook and stir until tender.
- Fold the lentil and greens mixture into the rice.
- Season with salt and pepper.
- Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes.
Nutrition Facts : Calories 298.4, Fat 2.1, SaturatedFat 0.4, Sodium 66.5, Carbohydrate 59.2, Fiber 11.3, Sugar 4.1, Protein 11.8
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