Increased the amount of onion (purple not shallot), increased the vinegar and oil and used cilantro instead of parsley, although I think parsley would have been fine. Also, cooked the brown rice in vegetarian broth, not water. Then threw in some chopped tomatoes and would have added red pepper if I had had some. I thought it was very good and will definately make it again.
Rice & Lentil Salad
From EatingWell: September/October 2009
A simple dressing of sherry vinegar, Dijon mustard and paprika flavors this rice and lentil salad. It's a great way to use up leftovers.
15 Reviews for Rice & Lentil Salad
I thought this recipe was quite horrible. Please don't waste your time or money making this.
This was great - enough for lunch the next few days! I ate mine cold or at room temperature - a little extra dressing may be in order when serving as sitting in the fridge did soak up most of it. Easy, versatile and yummy!!
I loved this recipe and I have made it several times. I think cilantro would be better than parsley. Other than that I would not or did not change anything.
I used a pomegranate vinegar which gave it a very exotic flavor, and I served it warm. Can't complain.