I added a cup of peas, fresh coriander and like someone else a Pomegranate Sause/molasses (Turkish product) but even without the additions it would probably be amazing
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 loved this recipe. I made an entire bag of lentils, and probably 3 cups of brown rice. Added a lot of carrots, halved the oil and added many more random amounts of spices (basil, oregano, cumin, etc.) to the 2 Tablespoons of apple cider vinegar - absolutely delicious for such a low fat and nutricious recipe.
I thought this was delicious. I was so eager to try it, I forgot to put the carrot in. Several reviewers complained about the vinegar taste. I noticed more of a vinegar smell than an actual taste, but if you really don't like vinegar, you may not care for this recipe. I loved it and plan to make it a staple.
Excellent salad as you can use whatever vegetables you have on hand. We add 2 TBSP honey and a little fresh lemon or lime juice to enhance the flavors - especially if you use cilantro.
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).