Best Black Rice And Lentil Salad On Spinach Recipes

BLACK RICE AND RED LENTIL SALAD

Black Rice and Red Lentil Salad image

This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing. Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 1h15m

Yield 3 to 4 generous servings.

Number Of Ingredients 14

Ingredients

1/2 cup black rice, like Forbidden Rice or Lundberg Black Japonica
1 1/4 cups water
Salt to taste
1/2 cup fresh or frozen edamame
1/2 cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained
1/4 cup broken walnuts
1 tablespoon seasoned rice vinegar
1 tablespoon fresh lime juice
Pinch of cayenne (optional)
1 teaspoon finely chopped or grated fresh ginger
Soy sauce to taste (optional)
1 tablespoon dark sesame oil or walnut oil (substitute olive oil or grapeseed oil if you are allergic to tree nuts or sesame seeds)
2 tablespoons grapeseed oil
2 tablespoons chopped cilantro

Steps:

Combine the rice, water and salt to taste in a small saucepan and bring to a boil. Cover, reduce the heat and simmer 40 to 50 minutes, until all of the liquid in the pan has been absorbed by the rice. Remove from the heat. Remove the lid, place a clean dish towel over the pan and return the lid. Let sit for 10 to 15 minutes.
Meanwhile, if using frozen edamame, cook it, following the directions on the package.
In a medium bowl, toss together the rice, edamame, lentils, walnuts and cilantro. In a small bowl or measuring cup, whisk together the rice vinegar, lime juice, ginger, soy sauce, cayenne, sesame or walnut oil and grapeseed oil. Toss with the salad. Refrigerate in a bowl or in containers until ready to take to work or eat.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 368 milligrams, Sugar 1 gram

RICE, LENTIL, AND SPINACH PILAF

Rice, Lentil, and Spinach Pilaf image

A Dean Ornish recipe. Colorful, vegan, very complete nutritionally, and zero cholesterol. For more color and variety, you can add cubed cooked butternut squash or carrots. May be used as a main dish or side dish; serving amount depends upon how it is used.

Provided by winkki

Categories Spinach

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup green lentil, washed
1 cup basmati rice, uncooked
2 cups water
3/4 cup vegetable stock
2 onions, chopped
2 cloves garlic, minced
4 stalks celery, chopped
2 teaspoons cumin
1/2 teaspoon cinnamon
1 grated lemon, zest of
1 cup peeled tomatoes, diced (optional)
4 cups fresh spinach, well washed and cut in 1/2 inch strips
salt
pepper

Steps:

Place lentils in saucepan and cover with cold water.
Bring to boil, reduce heat and cover.
Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
Meanwhile, bring the rice and 2 cups of water to a boil.
Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
Bring the vegetable stock to a boil in a saucepan.
Add onions and simmer until tender and translucent, approx 10 minutes.
Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
Add the lentils and lemon zest (and tomatoes, if desired); heat through.
Add the greens; cook and stir until tender.
Fold the lentil and greens mixture into the rice.
Season with salt and pepper.
Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes.