Best Lentil And Rice Salad Recipes

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WILD RICE AND LENTIL SALAD



Wild Rice and Lentil Salad image

This healthy, protein-packed salad is a perfect main dish for the vegetarians who grace your holiday table-or as a side in smaller portions. My family loves it for the flavors, and my friends love it because I offer them a healthy alternative to meat. -Mary Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1 package (2-3/4 ounces) quick-cooking wild rice
1 cup dried lentils, rinsed
2 cups water
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
2 medium tomatoes, chopped
6 green onions, chopped
2 cups fresh arugula or baby spinach
1/4 cup crumbled feta cheese

Steps:

  • Prepare rice according to package directions. Drain; rinse with cold water. Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; rinse with cold water., In a small bowl, whisk oil, lemon juice, vinegar, garlic and salt until blended. In a large bowl, combine rice, lentils, tomatoes and green onions; drizzle with dressing. Just before serving, stir in arugula and cheese.

Nutrition Facts : Calories 461 calories, Fat 19g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 283mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 18g fiber), Protein 21g protein.

CURRIED LENTIL, WILD RICE AND ORZO SALAD



Curried Lentil, Wild Rice and Orzo Salad image

A wonderful salad with a multitude of flavours and textures. If you don't care for currants, raisins or dried apricots work equally well. I use half currants and half apricots in this recipe if I have them both on hand.

Provided by Carrie Ann

Categories     Lentil

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 20

1/2 cup wild rice
2/3 cup green lentil
1/2 cup orzo pasta
1/2 cup currants
1/4 cup finely chopped red onion
1/4 cup slivered almonds, toasted
1/4 cup white wine vinegar
1 teaspoon ground cumin
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1 pinch cinnamon (a pinch is 1/16 of a teaspoon)
1 pinch clove
1 pinch cayenne pepper
1/3 cup oil

Steps:

  • Cook the wild rice in a large, covered pot of boiling, salted water, for 10 minutes.
  • Add the lentils and boil for 20 minutes.
  • Add the orzo and boil for about 5 minutes, or until just tender.
  • Drain well and transfer to a large bowl.
  • Add the currants and onions and set aside.
  • Dressing: Whisk all ingredients together in a small bowl.
  • Pour over the rice mixture and toss gently.
  • Let the salad cool completely, then cover and refrigerate for at least 4 hours, or better, over night.
  • Sprinkle on the almonds just before serving.

Nutrition Facts : Calories 349.8, Fat 15.2, SaturatedFat 1.9, Sodium 208, Carbohydrate 44.6, Fiber 9.5, Sugar 10, Protein 11

LENTIL AND RICE SALAD



Lentil and Rice Salad image

Provided by Giada De Laurentiis

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil, plus 3 tablespoons
1 carrot, peeled and finely diced
1 small onion, finely chopped
2 garlic cloves, minced
1 1/4 cups dried green lentils
2 1/2 cups chicken broth, plus 2 cups
1 bay leaf
1 cup long-grain white rice
1/2 cup pitted kalamata olives, coarsely chopped
1/2 cup chopped fresh Italian parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons finely grated lemon peel
Salt and freshly ground black pepper

Steps:

  • Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
  • Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.

THAI RED RICE AND FRENCH GREEN LENTIL SALAD



Thai Red Rice and French Green Lentil Salad image

Thai red rice and French green lentils, both full of nutrition, make for a healthy salad with a crunchy texture and nutty yet delicate flavor. This salad is great on its own but really shines when accompanied with spicy dishes. The rice is full of B vitamins and the lentils are packed full of vitamins and minerals; this salad is as good for you as it is delicious!

Provided by Buckwheat Queen

Categories     Salad

Time 2h5m

Yield 8

Number Of Ingredients 10

1 cup Thai red rice (cargo rice)
1 cup French green lentils (lentilles du Puy)
6 cups water, divided
1 teaspoon salt, divided
1 bay leaf
1 cup fresh peas, hulled
½ cup light vegetable oil
⅓ cup slivered almonds
2 tablespoons chopped fresh parsley
2 tablespoons freshly squeezed lime juice, or more to taste

Steps:

  • Soak red rice in a bowl of fresh water for 30 minutes. Soak lentils in fresh water in a separate bowl for 30 minutes. Drain both rice and lentils into separate pots.
  • Add 3 cups of water and 1/2 teaspoon salt to the pot of rice and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until water has been absorbed and rice is tender, but not soft, about 20 minutes.
  • Add 3 cups of water, 1/2 teaspoon salt, and bay leaf to the pot of lentils and bring to a boil over medium-high heat. Boil lentils for 15 minutes. Add peas, reduce heat, and simmer until the water has been absorbed or the legumes are tender, not soft, 5 to 10 minutes more.
  • Drain rice and lentils; discard bay leaf. Transfer to a large serving bowl and allow to cool slightly. Mix in oil, almonds, parsley, and lime juice. Gently fold the ingredients until they are evenly combined. Allow to rest either at room temperature or in the refrigerator before serving, about 1 hour.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 36.1 g, Fat 17.1 g, Fiber 5 g, Protein 8.8 g, SaturatedFat 2.2 g, Sodium 300.6 mg, Sugar 0.8 g

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

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

CURRIED LENTIL, WILD RICE AND ORZO SALAD



CURRIED LENTIL, WILD RICE AND ORZO SALAD image

Categories     Side     Vegetarian

Yield 6 servings 1/2 cup ea

Number Of Ingredients 15

1/2 c wild rice
2/3 c green or brown lentils
1/2 c orzo pasta
1/2 c currants
1/4 c finely chopped red onion
1/3 c silvered almonds toasted
Dressing:
1/4 c white wine vinegar
1tsp ground cumin
1 tsp dijon mustard
1/2 tsp each granualted sugar, salt ground coriander
1/4 tsp each turmeric, paprika, nutmeg & ground cardamon
pinch cinnamon, ground cloves & cayenne
1/3 c vegetable oil
(tip: reduce prep time by substituting 1 tbsp mild curry paste for spices)

Steps:

  • In large pot of boiling salted water, cover & cook wild rice for 35 minutes or until tender. In 2nd pot cook lentils 25minutes until tender. In 3rd pot cook orzo 5 minutes until tender. Drain rice, lentils and orzo; transfer to a large bowl. Add currants & onion and set aside. Dressing: in small bowl, whisk together vinegar, mustard & spices; whisk in oil. Pour over rice mixture & toss gently. Let salad cool; cover and refrigerate for 4 hours. (Make-ahead & refrigerate for up to 2 days) To serve, sprinkle with almonds.

CURRIED LENTIL, WILD RICE AND ORZO SALAD



Curried Lentil, Wild Rice and Orzo Salad image

Make and share this Curried Lentil, Wild Rice and Orzo Salad recipe from Food.com.

Provided by Katzen

Categories     Rice

Time 35m

Yield 12 , 12 serving(s)

Number Of Ingredients 19

1/2 cup wild rice (125 mL)
2/3 cup green lentils (150 mL) or 2/3 cup brown lentils (150 mL)
1/2 cup orzo pasta (125 mL)
1/2 cup currants (125 mL) or 1/2 cup raisins (125 mL)
1/4 cup red onion, finely chopped (50 mL)
1/3 cup slivered almonds, toasted (75 mL)
1/4 cup white wine vinegar (50 mL)
1 teaspoon ground cumin (5 mL)
1 teaspoon Dijon mustard (5 mL)
1/2 teaspoon sugar (2 mL)
1/2 teaspoon salt (2 mL)
1/2 teaspoon ground coriander (2 mL)
1/4 teaspoon turmeric (1 mL)
1/4 teaspoon paprika (1 mL)
1/4 teaspoon nutmeg (1 mL)
1 pinch cinnamon
1 pinch clove
1 pinch cayenne pepper
1/3 cup canola oil (75 mL) or 1/3 cup vegetable oil (75 mL)

Steps:

  • In large pot of boiling salted water, cover and cook wild rice for 10 minutes.
  • Add lentils; boil for 20 minutes. Add orzo; cook just until tender, about 5 minutes. Drain well and transfer to large bowl. Add currants and onion.
  • Dressing: In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss gently.
  • Let cool; cover and refrigerate until chilled, at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, sprinkle salad with almonds.

Nutrition Facts : Calories 179.1, Fat 8, SaturatedFat 0.6, Sodium 104, Carbohydrate 22.4, Fiber 4.8, Sugar 5, Protein 5.6

RICE AND LENTIL SALAD WITH ORANGE AND DRIED CHERRIES



Rice and Lentil Salad with Orange and Dried Cherries image

Categories     Salad     Fruit     Rice     Side     Vegetarian     Quick & Easy     Orange     Dried Fruit     Cherry     Lentil     Healthy     Vegan     Simmer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

1 1/2 cups water
1 cup long-grain rice
1/2 teaspoon salt
1/2 cup French green lentils
1/4 cup finely chopped shallot
2 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice
1 orange
1/3 cup dried cherries, chopped, or currants
1/4 cup olive oil
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Boil water, rice, and salt in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear and surface looks dry, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more.
  • While rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender, then drain.
  • Stir together shallot, vinegar, and lemon juice and let stand. Finely grate zest from orange and cut away remaining peel and pith. Cut sections free from membranes and cut sections into 1/2-inch pieces. Toss warm rice with lentils, shallot mixture, orange, zest, cherries, oil, and parsley and season with salt and pepper. Serve warm or at room temperature.

LENTIL AND RICE SALAD



Lentil and Rice Salad image

Categories     Salad     Rice     Tomato     Side     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Cucumber     Lentil     Summer     Healthy     Vegan     Potluck     Dill     Parsley     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 cups water
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 cup long-grain rice
1/4 cup dried lentils, picked over
4 scallions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1/2 English cucumber, seeded and diced (1 cup)
2 tablespoons fresh lemon juice
1 cup yellow pear or cherry tomatoes, halved

Steps:

  • Bring water, 1 tablespoon oil, and salt to a boil in a 2-quart saucepan, then stir in rice. Return to a boil and cover pan. Reduce heat to low and simmer rice until water is absorbed and rice is tender, about 15 minutes. Fluff rice with a fork and let stand, covered, 5 minutes.
  • While rice is simmering, cook lentils in a saucepan of boiling water until just tender, 15 to 20 minutes. Drain in a sieve.
  • Spread rice and lentils in a shallow baking pan and cool 10 minutes. Transfer to a bowl and toss gently with remaining 2 tablespoons oil, remaining ingredients, and salt and pepper to taste.

BLACK RICE AND LENTIL SALAD ON SPINACH



Black Rice and Lentil Salad on Spinach image

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

1 cup black rice
1/2 cups black (beluga) or green lentils, washed and picked over
2 3/4 cups water
Salt to taste
2 to 3 garlic cloves (to taste), minced
1/3 cup olive oil
1 teaspoon freshly ground cumin seeds
3/4 teaspoon freshly ground coriander seeds
1/4 teaspoon freshly ground cardamom seeds
Salt and freshly ground pepper to taste
1/4 cup chopped fresh mint or parsley, or a combination
1/4 cup chopped cilantro
1/4 cup chopped dill
1/4 cup chopped chives or green onions
1/4 cup soaked split red lentils
3 tablespoons fresh lemon juice
1 bunch spinach, stemmed, washed thoroughly in 2 changes water and dried, or 1 bag baby spinach, rinsed and dried
4 or 5 radishes, sliced, for garnish

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

RICE, RED LENTIL, AND WHEAT BERRY SALAD



Rice, Red Lentil, and Wheat Berry Salad image

Provided by Food Network

Categories     side-dish

Time 2h40m

Yield 4 to 6 main course servings

Number Of Ingredients 13

1/3 cup wheat berries
1 teaspoon canola oil
1/4 teaspoon salt
3/4 cup red lentils, rinsed in a strainer
3/4 cup basmati or jasmine rice, rinsed in a strainer
1/4 cup lemon juice
2 large garlic cloves, put through a press or minced
1/4 teaspoon salt
Generous seasoning freshly ground pepper
1/3 cup olive oil
1 carrot, minced
1 red bell pepper, very finely diced
1/2 cup minced fresh parsley

Steps:

  • Soak the wheat berries overnight, or, as an alternative, place them in a saucepan half filled with water and boil them for 2 minutes, then remove them from the heat and let sit 1 hour. In either case, drain them, then refill the saucepan halfway with water and cook the wheat berries, partially covered, for 1 hour. When done, the wheat berries will be tender but slightly crunchy. Drain them thoroughly and let them cool.
  • Bring 2 cups of water, the canola oil, and salt to a boil in a mediumsize saucepan. Stir in the lentils and rice and reduce the heat to low. Cover the pan and cook for 17 minutes, or until all the liquid is absorbed. Do not stir the mixture at all while it is cooking. Carefully spoon the mixture into a large bowl and let cool to room temperature.
  • Meanwhile combine the dressing ingredients in a jar with a tightfitting lid and shake vigorously. Set aside.
  • When the rice mixture is completely cooled, use a large spoon to break up any clumps that have formed. Carefully stir in the wheat berries, carrot, red pepper, and parsley. Pour the dressing on the salad and toss. Let marinate at least 20 minutes before serving. (Note The rice greedily soaks up the dressing, so if you want to make this salad 2 to 24 hours in advance, pour on only half the dressing at first, then add the remainder about 20 minutes before serving.)

LENTIL AND RICE SALAD



Lentil and Rice Salad image

A wonderful light lunch or side dish. I even chopped up some chicken and mixed it in for a light dinner with crusty bread. Recipe courtesy Giada De Laurentis.

Provided by Japanese Delight

Categories     Lentil

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 tablespoon extra virgin olive oil, plus 3 tablespoons
1 carrot, peeled and finely diced
1 small onion, finely chopped
2 garlic cloves, minced
1 1/4 cups dry green lentils
2 1/2 cups chicken broth, plus 2 cups
1 bay leaf
1 cup long-grain white rice
1/2 cup pitted sliced kalamata olive
1/2 cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme leave
2 teaspoons finely grated lemon peel
salt & freshly ground black pepper

Steps:

  • Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes.
  • Stir in the lentils.
  • Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
  • Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks).
  • Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils.
  • Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat.
  • Season, to taste, with salt and pepper.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 315.6, Fat 4.7, SaturatedFat 0.8, Sodium 430.1, Carbohydrate 52.8, Fiber 13.7, Sugar 2.2, Protein 15.1

RICE AND LENTIL SALAD WITH ORANGE AND DRIED CHERRIES



Rice and Lentil Salad With Orange and Dried Cherries image

Make and share this Rice and Lentil Salad With Orange and Dried Cherries recipe from Food.com.

Provided by dicentra

Categories     Cherries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups water
1 cup long-grain rice
1/2 teaspoon salt
1/2 cup french green lentil
1/4 cup finely chopped shallot
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 orange
1/3 cup dried cherries, chopped or 1/3 cup currants
1/4 cup olive oil
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Boil water, rice, and salt in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear and surface looks dry, about 8 minutes.
  • Reduce heat to very low and cook, covered and undisturbed, 15 minutes more.
  • While rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender, then drain.
  • Stir together shallot, vinegar, and lemon juice and let stand.
  • Finely grate zest from orange and cut away remaining peel and pith.
  • Cut sections free from membranes and cut sections into 1/2-inch pieces. Toss warm rice with lentils, shallot mixture, orange, zest, cherries, oil, and parsley and season with salt and pepper.
  • Serve warm or at room temperature.

Nutrition Facts :

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