Brown Rice Lentil Salad Recipes

LENTIL AND RICE SALAD

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.

BROWN RICE WITH LENTILS

Steps:

• In a 1-1/2 qt. baking dish coated with cooking spray, combine the first 10 ingredients. Cover and bake at 350° for 40 minutes. , Stir in the tomatoes and salt. Cover and bake for 20-30 minutes longer or until rice and lentils are tender. Remove and discard bay leaf. Sprinkle with cheese. Bake, uncovered, for 5-8 minutes or until cheese melts.

BROWN RICE AND LENTIL CASSEROLE

Steps:

• Preheat the oven to 300 degrees.
• Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
• Cover with foil and bake for 1 hour 10 minutes.
• Then remove the foil, add the cheese, and bake for an additional 20 minutes.

VEGAN LENTIL SALAD WITH BROWN RICE.

Steps:

• Place the brown Basmati rice in a pot with 1 3/4 cups water and 2 teaspoons olive oil. Bring to a boil, then reduce heat to low. Cover the pan with the lid tilted, and cook for 40 minutes or until rice is light and fluffy.
• While the rice cooks, cook the lentils. Place the rinsed lentils in a pot with enough water to cover by one inch. Bring to a boil, then reduce heat to a simmer. Cover with the lid tilted to release steam. Cook for about 30 minutes, until the lentils are tender.
• Once the lentils are done, drain off any liquid and place them on a plate to cool. Place the rice on a plate to cool as well. (Putting the lentils and rice in a flat layer allows them to cool more quickly).
• Put the cooled lentils and rice in a large bowl. Add the carrots, cilantro, cherry tomatoes, onion, and pumpkin seeds (if using).
• Place the dressing ingredients in a jar, and shake well.
• Pour the dressing over the salad and toss to coat. If you aren't serving it right away, store the salad and the dressing separately in the refrigerator until ready to serve.
• Add more salt and pepper if desired. Enjoy!

MEDITERRANEAN POWER LENTIL SALAD

Steps:

• Cook the lentils. In a saucepan, combine lentils with 3 cups of water and pinch of kosher salt. Bring to a boil. Cover, and lower heat to medium-low. Let simmer until the lentils are fully tender (anywhere from 25 to 45 minutes depending on the kind of lentils used). Be sure to check and add water if lentils seem too dry during the cooking process (they should absorb a lot of the water. Drain and set aside to cool.
• In a large mixing bowl, combine cooked lentils with chopped onions, cucumbers, baby spinach, parsley, and pomegranate seeds (arils.) Give everything a gentle toss.
• Make the dressing. In a small bowl or measuring cup, whisk together the lime dressing ingredients. Pour the dressing over the lentil salad and toss to combine. Add a sprinkle of feta cheese to finish.
• Allow a few minutes for the flavors to meld before serving.

BROWN RICE LENTIL SALAD

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.

BROWN RICE AND LENTILS

Steps:

• Preheat a medium saucepan or large skillet over medium heat. Add the onion and sauté for 2-3 minutes or until the onions are soft and begin to just turn brown.
• Add the rice, lentils, water (vegetable broth), and salt and pepper. Increase to medium-high heat. Bring everything to a boil then lower heat, cover, and simmer.
• Cook for 45 minutes or until the rice and lentils are tender and the liquid has been absorbed. Keep in mind, depending on your appliance or cookware, the cook time may vary.
• Remove from the heat and let sit for 10 minutes before serving.

LENTIL AND RICE SALAD

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.