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:

Quickview
108k Calories
4g Protein
2g Total Fat
17g Carbs
19% Health Score
Limit These
Calories
108k
5%

Fat
2g
4%

  Saturated Fat
0.39g
2%

Carbohydrates
17g
6%

  Sugar
1g
1%

Cholesterol
0.04mg
0%

Sodium
255mg
11%

Get Enough Of These
Protein
4g
8%

Manganese
0.71mg
35%

Vitamin K
22µg
21%

Folate
60µg
15%

Fiber
3g
13%

Phosphorus
97mg
10%

Magnesium
34mg
9%

Vitamin B1
0.12mg
8%

Iron
1mg
8%

Vitamin B6
0.15mg
7%

Copper
0.13mg
7%

Vitamin C
5mg
6%

Potassium
209mg
6%

Vitamin B3
1mg
5%

Vitamin A
246IU
5%

Zinc
0.71mg
5%

Vitamin B5
0.42mg
4%

Vitamin E
0.45mg
3%

Vitamin B2
0.04mg
2%

Selenium
1µg
2%

Calcium
20mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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