This dish was relatively cheap to make, didn't take too much time, and was pretty easy to put together as well. But the taste just isn't good. It's not disgusting and I'll probably eat it because I'm too tired to make anything else and too broke to buy anything else. But when you take a bite of this it just tastes like overpowering vinegar and onion with a mush of grains. I made very little substitutions. Instead of shallots I used a mix of garlic and onion (mostly onion), and used cilantro instead of parsley (I think the cilantro is the only thing that makes it good). I'll eat it, but definitely throwing out whats leftover and WILL NOT make again. Don't make this guys unless you enjoy vinegar/onion taste comparable to a super vinegary pasta salad (and I like pasta salad).
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.
16 Reviews for Rice & Lentil Salad
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.
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.