Brown Rice & Puy Lentils with Pine Nuts & Spinach Salad

Submitted by Anonymous on Mon, 2012-04-23 17:00

Summary

Yield
Servings
CAPTCHA
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
5 + 0 =
Solve this simple math problem and enter the result. E.g. for 1+3, enter 4.
Source

Commonsense Vegetarian. [ISBN 978-1-74196-941-2]

Prep time45 minutes

Description

A tasty vegan/vegetarian salad that omnivores will enjoy

Ingredients

7ozbrown rice (See step 1.)
7Textra virgin olive oil (See step 2.)
1 red onion, diced (See step 2.)
2clvgarlic, crushed (See step 2.)
1 carrot, diced (See step 2.)
2 celery stalks, diced (See step 2.)
7ozpuy lentils or tiny blue-green lentils (See step 2.)
2 tomatoes, seeded and diced (See step 3.)
3Tchopped coriander (cilantro) (See step 3.)
3Tchopped mint (See step 3.)
2Tbalsamic vinegar (See step 4.)
1Tlemon juice (See step 4.)
2Ttoasted pine nuts (See step 4.)
90gEnglish spinach leaves (See step 4.)

Notes


Instructions

1. Bring a large saucepan of salted water to the boil. Add the rice and some salt and cook for 20–30 minutes, or until tender.  Drain and rinse, then set aside.

2. Heat 2 tablespoons of the olive oil in a saucepan.  Sauté the onion, garlic, carrot and celery over low heat for 5 minutes, or until softened, then add the lentils and 375 ml (13 fl oz/1½ cups) water.  Bring to the boil, reduce the heat and simmer for 15 minutes, or until the lentils are tender.  Drain well, but do not rinse.

3. Put the rice, tomato, coriander and mint in a large bowl.  Add the lentil mixture and stir together.

4. Whisk the remaining oil with the vinegar and lemon juice.  Season well with sea salt and freshly ground black pepper and pour over the salad.  Add the pine nuts and spinach and toss well to combine.

Serve at room temperature.

Printer-friendly version