RSSRice & Lentil Salad
From EatingWell: September/October 2009 — Subscribe Now!
A simple dressing of sherry vinegar, Dijon mustard and paprika flavor this rice and lentil salad. It's a great way to use up leftovers.
4 servings, about 1 cup each
Active Time: 15 minutes
Total Time: 15 minutes
Nutrition Profile
Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High fiber | View Complete Nutrition Guidelines»
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar or red-wine vinegar
- 1 tablespoon finely chopped shallot
- 1 tablespoon Dijon mustard
- 1/2 teaspoon paprika, preferably smoked
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups cooked brown rice
- 1 15-ounce can lentils, rinsed, or 11/3 cups cooked lentils
- 1 carrot, diced
- 2 tablespoons chopped fresh parsley
Preparation
- Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days.
Nutrition
Per serving: 250 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 36 g carbohydrates; 8 g protein; 8 g fiber; 272 mg sodium; 151 mg potassium.
Nutrition Bonus: Vitamin A (60% daily value), Folate (42% dv).
2 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1 lean meat, 1 1/2 fat
Recipe Categories
- Type of Dish
- Side dish, grain
- Salad, main dish
- Salad, side/appetizer
- Publication
- September/October 2009
- Ease of Preparation
- Easy
- Main Ingredient
- Vegetarian, other
- Beans/Legumes
- Health & Diet Considerations
- High fiber
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Ethnic/Regional
- American
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