Lentil And Rice Salad
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
41
Sourness
42
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 small
Onion (finely chopped)1.25 cups
Green Lentils (dried)1
Bay Leaf1 cup
White Rice (long-grain)1 tbsp
Thyme Leaves (chopped fresh)2 tsps
Lemon Peel (finely grated)1
SaltDirections:
1
Watch how to make this recipe
2
Heat 1 tablespoon of oil in a large saucepan
3
Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes
4
Stir in the lentils
5
Add 2 1/2 cups of broth and bring to a boil over high heat
6
Decrease the heat to medium-low
7
Cover and simmer gently until the lentils are just tender, about 15 minutes
8
Drain well
9
Transfer the lentils to a large bowl
10
Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat
11
Add the rice and return the broth to a simmer
12
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)
13
Remove the saucepan from the heat
14
Fluff the rice with a large fork
15
Transfer to the bowl with the lentils
16
Add the olives, parsley, thyme, and lemon peel
17
Toss the rice mixture with the remaining 3 tablespoons oil to coat
18
Season, to taste, with salt and pepper
19
Serve warm or at room temperature