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Lentil and Brown Rice Salad
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2
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2reviews
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17saves
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2hours50min
AliceC
Victoria, Australia
Ingredients
Serves: 6
- 1 cup raw brown rice
- 2 1/2 cups water
- 1 veggie stock cube
- 1 tin (400g) cooked lentils
- 3-4 spring onions, sliced (green and white bits)
- 2 tomatoes, chopped
- a handful of chopped parsley
- For the dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 teaspoons lime juice
- 1 teaspoon mustard (grain)
- salt and pepper to taste
Directions
Preparation:10min › Cook:40min › Extra time:2hours chilling › Ready in:2hours50min
- Cook the rice in the water with the stock cube until the rice is done - about 40 minutes. Drain then let it cool a little.
- While the rice is cooking prepare the dressing by putting all the ingredients in a jar with a lid and giving it a good shake. Also chop the tomatoes, spring onions and parsley. Drain the lentils.
- When the rice has cooled a little but is still warm mix all the ingredients in. Add the dressing and mix through. Let it chill for an hour or so if possible BUT I prefer to eat it at room temperature.
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