Brown Rice Lentil Salad
Brown Rice Lentil Salad requires around 55 minutes from start to finish. For 28 cents per serving, you get a salad that serves 7. One portion of this dish contains approximately 4g of protein, 3g of fat, and a total of 109 calories. 42 people have made this recipe and would make it again. A mixture of red wine vinegar, chicken bouillon granules, green onion, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Taste of Home. Overall, this recipe earns a solid spoonacular score of 77%. Similar recipes include Lentil + Brown Rice Salad, Lentil And Brown Rice Salad, and Southwest Lentil & Brown Rice Salad.
Servings: 7
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1/2 cup uncooked brown rice
1 teaspoon chicken bouillon granules
1 cup cooked lentils
2 teaspoons Dijon mustard
1 tablespoon minced fresh parsley
2 garlic cloves, minced
1/3 cup thinly sliced green onion
2 teaspoons lime juice
1 tablespoon olive oil
1/4 teaspoon pepper
2 tablespoons red wine vinegar
1/2 teaspoon salt
1 medium tomato, seeded and diced
1 cup water
Equipment:
sauce pan
bowl
Cooking instruction summary:
Directions 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. Yield: 7 servings. Originally published as Brown Rice Lentil Salad in Taste of HomeFebruary/March 2005, p19 Nutritional Facts 1/2 cup equals 111 calories, 3 g fat (trace saturated fat), trace cholesterol, 369 mg sodium, 18 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 lean meat. Print Add to Recipe Box Email a Friend
Step by step:
1. 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.
2. In a large bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients.
3. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Information:
covered percent of daily need
