Best 3 Black Rice And Lentil Salad On Spinach Recipes

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**Feast Your Senses with a Symphony of Flavors: Black Rice and Lentil Salad on a Bed of Vibrant Spinach**

Embark on a culinary adventure with this tantalizing black rice and lentil salad, a harmonious blend of textures and flavors that will delight your palate. This vibrant dish features the nutty flavor of black rice, complemented by the earthy goodness of lentils, all nestled on a bed of crisp, tender spinach. The salad is further enhanced with a medley of fresh herbs, tangy tomatoes, and a zesty lemon-tahini dressing, creating a symphony of flavors that will awaken your senses. For a satisfying vegan meal, pair the salad with grilled tofu or tempeh, or savor it as a refreshing side dish. Additionally, the article offers a collection of delectable recipes that explore the versatility of black rice, from a hearty black rice pilaf with roasted vegetables to a creamy black rice pudding with coconut milk and tropical fruits.

Let's cook with our recipes!

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

INSTANT POT MIDDLE EASTERN LENTILS WITH RICE, LEEKS, AND SPINACH



Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach image

Based on a Middle Eastern mujaddara, this Melissa Clark recipe is a mix of spiced lentils and rice, rich with allspice, cinnamon, and sweet browned leeks.

Provided by Melissa Clark

Categories     Lentil     Rice     Leek     Spinach     Yogurt     Vegetarian     Dinner

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil, plus more for serving
2 large or 3 small leeks (white and light green parts only), halved and thinly sliced
Kosher salt
2 garlic cloves, finely grated or minced
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1 cup brown or green lentils
1 bay leaf
1 cinnamon stick
3/4 cup long-grain white rice
5 ounces baby spinach
1 cup plain yogurt

Steps:

  • Using the sauté function, heat the oil in the pressure cooker pot. Stir in the leeks and cook, stirring occasionally, until they are dark golden at the edges, about 10 minutes.Season with a pinch of salt. Use a slotted spoon to scoop out half the leeks and transfer to a bowl; set aside for the garnish.
  • Stir the garlic into the pot and cook until fragrant, about 15 seconds. Stir in the cumin, allspice, and cayenne and cook for 30 seconds.
  • Add the lentils, 2 cups water, 2 teaspoons salt, the bay leaf, and cinnamon stick to the pot.
  • Lock the lid into place and cook on high pressure for 1 minute. Let the pressure release naturally for 5 minutes, then manually release the remaining pressure.
  • Uncover the pot and stir in the rice, working quickly so the lentil mixture stays hot. Lock the lid back into place and cook on high pressure for 8 minutes. Manually release the pressure.
  • Uncover and stir in the spinach. Cover the pot with the lid (but don't lock it on) and let it sit for 5 to 10 minutes to wilt the greens and finish cooking the rice.
  • In a small bowl, season the yogurt with salt to taste.
  • Discard the bay leaf and cinnamon stick. Serve the lentils warm, garnished with the reserved leeks and salted yogurt on top, and drizzled with more olive oil.

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.

Tips:

  • Rinse the black rice thoroughly before cooking. This will help to remove any dirt or debris, and it will also help to prevent the rice from becoming sticky.
  • Use a large pot to cook the black rice. The rice will expand as it cooks, so it's important to use a pot that is large enough to accommodate it.
  • Bring the water to a boil before adding the rice. This will help to ensure that the rice cooks evenly.
  • Reduce the heat to low and cover the pot. Once the water has come to a boil, reduce the heat to low and cover the pot. This will help to create a steamy environment that will help the rice to cook evenly.
  • Cook the rice for 35-40 minutes. The cooking time will vary depending on the type of black rice that you are using, so be sure to check the package directions.
  • Fluff the rice with a fork before serving. This will help to separate the grains of rice and make it light and fluffy.

Conclusion:

Black rice and lentil salad on spinach is a delicious and healthy meal that is perfect for any occasion. The black rice is a good source of fiber and antioxidants, while the lentils are a good source of protein and iron. The spinach is a good source of vitamins and minerals, and the dressing is a good source of healthy fats. This salad is a great way to get your daily dose of fruits and vegetables, and it's also a great way to enjoy a healthy and delicious meal.

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