Brown Rice Lentil Salad Recipe

Brown Rice Lentil Salad Recipe
Brown Rice Lentil Salad Recipe photo by Taste of Home
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Brown Rice Lentil Salad Recipe

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"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!'"
MAKES:
7 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min. + chilling
MAKES:
7 servings
TOTAL TIME:
Prep: 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 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 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 Home February/March 2005, p19

Nutritional Facts

1/2 cup: 111 calories, 3g fat (0 saturated fat), 0 cholesterol, 369mg sodium, 18g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 lean meat.

  • 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
  1. In a 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 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 Home February/March 2005, p19

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