|Lentil and Brown Rice Salad|
The outside temperature is rapidly rising. It’s been hotter in the northeast than in south Florida lately, indicating it’s time to turn off your ovens, and take out your hot-weather recipes.
To get you started, try this heart-healthy salad that’s great as a side dish or as a meal on its own.
Lentil and Brown Rice Salad with Cumin Dressing
½ cup dried lentils, picked over and rinsed
1 cup water
1/3 cup brown rice, cooked according to package directions
1 carrot, shredded
1 small onion, thinly sliced
¼ cup chopped flat-leaf parsley
¼ cup chopped cilantro
1. In a medium pot, add lentils and water. Bring to a boil; reduce heat, cover, and simmer 15 to 20 minutes, or until lentils are tender but not mushy. (Keep your eye on the water level; you don’t want it to evaporate and burn the lentils!)
2. Cook brown rice according to package directions. Drain any excess liquid, if necessary. Cool slightly.
3. In a bowl, gently stir together the lentils and rice. Add the carrots, onions, parsley, and cilantro; toss. Pour cumin dressing (see recipe below) over salad and combine gently. Cover and chill until ready to serve.
Note: If time is of the essence, you can use canned lentils, rinsed, and quick-cooking brown rice.
3 Tbsp. olive oil
1 Tbsp. lemon juice
1/2 tsp. cumin
¼ tsp. Aleppo red pepper
1 clove garlic, minced
Whisk together all of the dressing ingredients.