BLACK RICE AND LENTIL SALAD ON SPINACH
Black rice is inky, as black as squid ink, and glistens against a bed of spinach. The pigments provide anthocyanins, flavonoids that are high in antioxidants. I was inspired to cook the rice with lentils by a pilaf that I ate recently at the "Healthy Kitchens, Healthy Lives" conference at the Culinary Institute of America in Napa Valley. In addition to the familiar green or black lentils, I've thrown in uncooked split red lentils, which contribute their own soft salmon color and crunch; they are soaked for a few hours to soften them, and that's all they need. Prepare the ingredients for the salad while the rice and lentils are cooking.
Provided by Martha Rose Shulman
Categories lunch, salads and dressings, appetizer, main course
Time 1h
Yield Serves 6
Number Of Ingredients 18
Steps:
- Rinse rice and green or black lentils and combine in a medium saucepan with 2 3/4 cups water or enough to cover by 1 inch. Bring to a boil, add salt to taste (I use about 1 teaspoon), reduce heat and simmer 30 to 35 minutes, until rice and lentils are tender but not mushy. Place a strainer over a bowl and drain if there is still liquid in the pan (I like to add the broth to soups; you could also add some to the salad). Return lentils and rice to the saucepan and place a dishtowel across top of the pan. Return lid and let sit for 10 to 15 minutes. Transfer to a bowl.
- Combine 3 tablespoons of the olive oil and garlic in a small frying pan or saucepan over medium heat. When garlic begins to sizzle, add spices. Stir together for about 30 seconds or until very fragrant, then remove from the heat and add to rice and lentils. Add chopped herbs, soaked red lentils, and 2 tablespoons of the lemon juice. Taste and adjust salt.
- Whisk together remaining lemon juice and olive oil. Add salt and pepper to taste and toss with the spinach. Line a platter or wide bowl with the spinach, top with the rice and lentils, garnish with sliced radishes, and serve.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 585 milligrams, Sugar 1 gram
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Judith Awate
[email protected]This salad is a game-changer. It's so good, I could eat it every day.
Lutaaya Mike
[email protected]I love finding new recipes that are both healthy and delicious. This salad is definitely one of them.
MD Tamvir Ahmed
[email protected]This salad is a great example of how healthy food can also be delicious.
FATIMA Bakour
[email protected]This salad is a great way to impress your guests. It's sure to be a hit at your next party.
Ahmadkhan Tahiri
[email protected]I'm new to cooking and this recipe was easy to follow. It turned out great!
Malex Abazaami
[email protected]This salad is a great way to get your kids to eat their vegetables. It's so delicious, they won't even notice they're eating healthy.
Nosihle Khambule
[email protected]I love how customizable this recipe is. I can add or remove ingredients to suit my own taste.
Evagelia Boutou
[email protected]This salad is a great make-ahead meal. It's perfect for busy weeknights.
Nazzy Jonathan
[email protected]I'm always looking for new and exciting salad recipes. This one definitely fits the bill. It's unique, flavorful, and healthy.
H 42 GAMER
[email protected]This salad is a great way to use up leftover rice and lentils. It's a great way to reduce food waste.
H Hio
[email protected]The lemon-tahini dressing is the perfect finishing touch for this salad. It's tangy, creamy, and delicious.
Jasmine Palmer
[email protected]I love the pop of color that the spinach gives this salad. It's so visually appealing.
Nem Singh
[email protected]This salad is so refreshing and healthy. It's the perfect meal for a hot summer day.
Oosha Kenny
[email protected]I used brown rice instead of black rice and it turned out great. This recipe is very versatile.
Sadiyah Shehu
[email protected]I added some grilled chicken to this salad for a heartier meal. It was delicious!
Joyce Edward
[email protected]I made this salad for my vegan friend and she loved it! It's a great meatless main course.
Niyah Martin
[email protected]The leftovers of this salad are even better the next day. The flavors just meld together more.
Gabriel Kesh
[email protected]I love how easy this recipe is to make. It's perfect for a weeknight meal.
Oliva
[email protected]This black rice and lentil salad was a hit at my last dinner party! The combination of flavors and textures was amazing.