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Brown Rice Lentil Salad

 Brown Rice Lentil Salad
"My family isn't always crazy about trying new recipes," DeAnn Howard writes from Lisbon, Iowa. "The first time I served this salad, they took tiny helpings just to appease me. But the unanimous verdict was 'It tastes great!'"
7 ServingsPrep: 10 min. Cook: 45 min. + chilling

Ingredients

  • 1/2 cup uncooked brown rice
  • 1 cup water
  • 1 teaspoon chicken bouillon granules
  • 1 cup cooked lentils
  • 1 medium tomato, seeded and diced
  • 1/3 cup thinly sliced green onion
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons lime juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

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.

2 of 2

Brown Rice Lentil Salad (continued)

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.