Rice And Lentil Salad Food

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LENTIL AND RICE SALAD



Lentil and Rice Salad image

Provided by Giada De Laurentiis

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil, plus 3 tablespoons
1 carrot, peeled and finely diced
1 small onion, finely chopped
2 garlic cloves, minced
1 1/4 cups dried green lentils
2 1/2 cups chicken broth, plus 2 cups
1 bay leaf
1 cup long-grain white rice
1/2 cup pitted kalamata olives, coarsely chopped
1/2 cup chopped fresh Italian parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons finely grated lemon peel
Salt and freshly ground black pepper

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.

RICE & LENTIL SALAD



Rice & Lentil Salad image

My mother-in-law gave me this recipe. It's healthy and so delicious! I have to stop myself from eating the whole batch in one go!

Provided by angelique

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 15

250 ml uncooked rice
250 ml lentils
125 ml raisins
125 ml sunflower seeds
250 ml carrots
125 ml onions
125 ml celery
100 ml sunflower oil
80 ml water
15 ml curry powder
3 ml ground cumin
5 ml soya sauce
60 ml honey
125 ml lemon juice
salt & pepper

Steps:

  • Boil the rice and add lentils, raisins, sunflower seeds, coarsely grated carrot, finely chopped onions and chopped celery.
  • Add the rest of the ingredients together in a shaker and mix really well. Pour over the rice mixture while still hot.
  • Let it cool and serve on its own as a light lunch / vegetarian meal or as a side dish to meat, chicken or fish.
  • The whole dish will take around 25 minutes to prepare, as you can prepare the rest of the salad and the dressing while the rice is cooking.

Nutrition Facts : Calories 477.9, Fat 21.5, SaturatedFat 2.6, Sodium 82.9, Carbohydrate 66.5, Fiber 6.4, Sugar 23.4, Protein 9.3

CAULIFLOWER, RICE & LENTIL SALAD



Cauliflower, rice & lentil salad image

This earthy and vegetarian rice pilaf is good for feeding a crowd, so works well on a buffet table

Provided by John Torode

Categories     Buffet, Side dish

Time 1h

Number Of Ingredients 11

1kg cauliflower
2 tbsp olive oil
1 tbsp paprika
300g basmati wild rice mix
300g puy lentils
300g raisin
large handful roughly chopped parsley
large handful mint leaves, chopped
zest and juice 2 lemons
8 tbsp olive oil
2 tbsp white wine vinegar

Steps:

  • Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets, drizzle with oil and toss with the paprika. Spread out in a roasting tin and roast for 40 mins until just tender. Allow to cool slightly.
  • Meanwhile, rinse the rice and lentils, then put them in a saucepan with twice their volume of water. Cover and bring to the boil, reduce to a simmer and cook for 25-30 mins. Drain and rinse under cold water.
  • To make the dressing, whisk together all the ingredients. Season and pour over the rice mixture while slightly warm, then stir in the cauliflower, raisins and parsley.

Nutrition Facts : Calories 344 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.1 milligram of sodium

THAI RED RICE AND FRENCH GREEN LENTIL SALAD



Thai Red Rice and French Green Lentil Salad image

Thai red rice and French green lentils, both full of nutrition, make for a healthy salad with a crunchy texture and nutty yet delicate flavor. This salad is great on its own but really shines when accompanied with spicy dishes. The rice is full of B vitamins and the lentils are packed full of vitamins and minerals; this salad is as good for you as it is delicious!

Provided by Buckwheat Queen

Categories     Salad

Time 2h5m

Yield 8

Number Of Ingredients 10

1 cup Thai red rice (cargo rice)
1 cup French green lentils (lentilles du Puy)
6 cups water, divided
1 teaspoon salt, divided
1 bay leaf
1 cup fresh peas, hulled
½ cup light vegetable oil
⅓ cup slivered almonds
2 tablespoons chopped fresh parsley
2 tablespoons freshly squeezed lime juice, or more to taste

Steps:

  • Soak red rice in a bowl of fresh water for 30 minutes. Soak lentils in fresh water in a separate bowl for 30 minutes. Drain both rice and lentils into separate pots.
  • Add 3 cups of water and 1/2 teaspoon salt to the pot of rice and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until water has been absorbed and rice is tender, but not soft, about 20 minutes.
  • Add 3 cups of water, 1/2 teaspoon salt, and bay leaf to the pot of lentils and bring to a boil over medium-high heat. Boil lentils for 15 minutes. Add peas, reduce heat, and simmer until the water has been absorbed or the legumes are tender, not soft, 5 to 10 minutes more.
  • Drain rice and lentils; discard bay leaf. Transfer to a large serving bowl and allow to cool slightly. Mix in oil, almonds, parsley, and lime juice. Gently fold the ingredients until they are evenly combined. Allow to rest either at room temperature or in the refrigerator before serving, about 1 hour.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 36.1 g, Fat 17.1 g, Fiber 5 g, Protein 8.8 g, SaturatedFat 2.2 g, Sodium 300.6 mg, Sugar 0.8 g

BLACK RICE AND RED LENTIL SALAD



Black Rice and Red Lentil Salad image

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

1/2 cup black rice, like Forbidden Rice or Lundberg Black Japonica
1 1/4 cups water
Salt to taste
1/2 cup fresh or frozen edamame
1/2 cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained
1/4 cup broken walnuts
1 tablespoon seasoned rice vinegar
1 tablespoon fresh lime juice
Pinch of cayenne (optional)
1 teaspoon finely chopped or grated fresh ginger
Soy sauce to taste (optional)
1 tablespoon dark sesame oil or walnut oil (substitute olive oil or grapeseed oil if you are allergic to tree nuts or sesame seeds)
2 tablespoons grapeseed oil
2 tablespoons chopped cilantro

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

LENTIL AND RICE SALAD



Lentil and Rice Salad image

A wonderful light lunch or side dish. I even chopped up some chicken and mixed it in for a light dinner with crusty bread. Recipe courtesy Giada De Laurentis.

Provided by Japanese Delight

Categories     Lentil

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 tablespoon extra virgin olive oil, plus 3 tablespoons
1 carrot, peeled and finely diced
1 small onion, finely chopped
2 garlic cloves, minced
1 1/4 cups dry green lentils
2 1/2 cups chicken broth, plus 2 cups
1 bay leaf
1 cup long-grain white rice
1/2 cup pitted sliced kalamata olive
1/2 cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme leave
2 teaspoons finely grated lemon peel
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 315.6, Fat 4.7, SaturatedFat 0.8, Sodium 430.1, Carbohydrate 52.8, Fiber 13.7, Sugar 2.2, Protein 15.1

BROWN RICE LENTIL SALAD



Brown Rice Lentil Salad image

"My family isn't always crazy about trying new recipes," DeAnn Howard writes from Lisbon, Iowa. "The first time I served this salad, they took tiny helpings just to appease me. But the unanimous verdict was 'It tastes great!'"

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 7 servings.

Number Of Ingredients 14

1/2 cup uncooked brown rice
1 cup water
1 teaspoon chicken bouillon granules
1 cup cooked lentils
1 medium tomato, seeded and diced
1/3 cup thinly sliced green onion
1 tablespoon minced fresh parsley
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons lime juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool., In a large bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 111 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 369mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)



Lentils and Rice with Fried Onions (Mujadarrah) image

This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!

Provided by Melissa Mueller

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 50m

Yield 4

Number Of Ingredients 6

6 tablespoons olive oil
1 large white onion, sliced into rings
1 ⅓ cups uncooked green lentils
¾ cup uncooked long-grain white rice
salt and pepper to taste
¼ cup plain yogurt or sour cream

Steps:

  • Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
  • Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
  • Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
  • Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g

LENTIL AND RICE SALAD



Lentil and Rice Salad image

Categories     Salad     Rice     Tomato     Side     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Cucumber     Lentil     Summer     Healthy     Vegan     Potluck     Dill     Parsley     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 cups water
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 cup long-grain rice
1/4 cup dried lentils, picked over
4 scallions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1/2 English cucumber, seeded and diced (1 cup)
2 tablespoons fresh lemon juice
1 cup yellow pear or cherry tomatoes, halved

Steps:

  • 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.

RICE AND LENTIL SALAD WITH ORANGE AND DRIED CHERRIES



Rice and Lentil Salad with Orange and Dried Cherries image

Categories     Salad     Fruit     Rice     Side     Vegetarian     Quick & Easy     Orange     Dried Fruit     Cherry     Lentil     Healthy     Vegan     Simmer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

1 1/2 cups water
1 cup long-grain rice
1/2 teaspoon salt
1/2 cup French green lentils
1/4 cup finely chopped shallot
2 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice
1 orange
1/3 cup dried cherries, chopped, or currants
1/4 cup olive oil
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Boil water, rice, and salt in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear and surface looks dry, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more.
  • While rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender, then drain.
  • Stir together shallot, vinegar, and lemon juice and let stand. Finely grate zest from orange and cut away remaining peel and pith. Cut sections free from membranes and cut sections into 1/2-inch pieces. Toss warm rice with lentils, shallot mixture, orange, zest, cherries, oil, and parsley and season with salt and pepper. Serve warm or at room temperature.

WILD RICE AND LENTIL SALAD



Wild Rice and Lentil Salad image

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

1 package (2-3/4 ounces) quick-cooking wild rice
1 cup dried lentils, rinsed
2 cups water
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
2 medium tomatoes, chopped
6 green onions, chopped
2 cups fresh arugula or baby spinach
1/4 cup crumbled feta cheese

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.

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In a separate pot, bring 1 cup water and 1/2 cup lentils to a boil, then reduce heat to simmer and leave covered for 15 minutes. Remove from heat. Once fully cooked, combine lentils and rice and rinse in a strainer under cold water. In separate dish combine mustard, lemon juice, olive oil, and salt. Whisk until smooth and toss into rice and ...
From newseasonsmarket.com


BLACK RICE AND LENTIL MEDITERRANEAN SALAD - NOURISHING AMY
Black Rice and Lentil Mediterranean Salad. Talking of colours… the different coloured lentils behave very differently. From experience and knowledge you’ll want a split or red lentil for a softer stew or Dahl – like my kitchari – but you’ll want to opt for a studier green or black Puy lentil in a salad, that way it won’t go mushy. I use black and green lentils pretty ...
From nourishingamy.com


A DOZEN DELICIOUS LENTIL AND RICE RECIPES | ALLRECIPES
Rice and lentils are two ingredients simply made for each other, and here they're paired up in recipes from around the globe. Chewy lentils and tender rice make up the base for bowls, soups, and casseroles that will keep you fueled up throughout the day. Take a trip to the Middle East with a hearty serving of mujadarrah, visit Italy with a sip of red lentil and brown soup, or get a taste …
From allrecipes.com


RICE & LENTIL SALAD RECIPE - WEBMD
Instructions. Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.
From webmd.com


RICE AND LENTIL SALAD RECIPES | DEPORECIPE.CO
Rice And Lentil Salad Recipes. Lentil and rice salad recipe bon appétit vegan lentil salad with brown rice the pretty bee indian ed rice lentil salad host the toast brown rice black lentil salad crazy vegan kitchen. Lentil And Rice Salad Recipe Bon Appétit Vegan Lentil Salad With Brown Rice The Pretty Bee Indian Ed Rice Lentil Salad Host The Toast Brown Rice Black Lentil …
From deporecipe.co


RICE AND LENTIL SALAD - CANADIAN LIVING
Cover and reduce heat to low; simmer for about 20 minutes or until rice is tender and no liquid remains. Add to lentils. Add red pepper, feta cheese and pine nuts. In small bowl, whisk together parsley, oil, vinegar, garlic, mint, coriander, salt and pepper; pour over rice mixture and toss gently.
From canadianliving.com


ANDREW ZIMMERN COOKS: RICE AND LENTIL SALAD
Instructions. In a large bowl, add the rice, beans, cumin, coriander, shallots, parsley and cilantro. Thinly slice the mint leaves, leaving out the thick parts of the stems, then add to the bowl. Slicing the mint right before it gets added to the bowl prevents the …
From andrewzimmern.com


RICE AND LENTIL SALAD RECIPE | EAT SMARTER USA
The Rice and Lentil Salad recipe out of our category Dressing! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


CURRIED RICE AND LENTIL SALAD | THRIFTY FOODS RECIPES
Cover and cook rice until tender, about 15 minutes. Fluff the rice with a spoon, transfer to a large mixing bowl, and then cool to room temperature. When the rice is cooled, add the remaining ingredients and toss to combine. Cover and chill salad until needed. Salad can be made several hours before needed. Toss again before serving.
From thriftyfoods.com


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