"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!'"
Brown Rice Lentil Salad
Brown Rice Lentil Salad
Prep Time
10 min
Cook Time
45 min
Yield
7 servings
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.
Nutrition 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.
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