BLACK RICE AND LENTIL SALAD ON SPINACH
Black rice is inky, as black as squid ink, and glistens against a bed of spinach. The pigments provide anthocyanins, flavonoids that are high in antioxidants. I was inspired to cook the rice with lentils by a pilaf that I ate recently at the "Healthy Kitchens, Healthy Lives" conference at the Culinary Institute of America in Napa Valley. In addition to the familiar green or black lentils, I've thrown in uncooked split red lentils, which contribute their own soft salmon color and crunch; they are soaked for a few hours to soften them, and that's all they need. Prepare the ingredients for the salad while the rice and lentils are cooking.
Provided by Martha Rose Shulman
Categories lunch, salads and dressings, appetizer, main course
Time 1h
Yield Serves 6
Number Of Ingredients 18
Steps:
- Rinse rice and green or black lentils and combine in a medium saucepan with 2 3/4 cups water or enough to cover by 1 inch. Bring to a boil, add salt to taste (I use about 1 teaspoon), reduce heat and simmer 30 to 35 minutes, until rice and lentils are tender but not mushy. Place a strainer over a bowl and drain if there is still liquid in the pan (I like to add the broth to soups; you could also add some to the salad). Return lentils and rice to the saucepan and place a dishtowel across top of the pan. Return lid and let sit for 10 to 15 minutes. Transfer to a bowl.
- Combine 3 tablespoons of the olive oil and garlic in a small frying pan or saucepan over medium heat. When garlic begins to sizzle, add spices. Stir together for about 30 seconds or until very fragrant, then remove from the heat and add to rice and lentils. Add chopped herbs, soaked red lentils, and 2 tablespoons of the lemon juice. Taste and adjust salt.
- Whisk together remaining lemon juice and olive oil. Add salt and pepper to taste and toss with the spinach. Line a platter or wide bowl with the spinach, top with the rice and lentils, garnish with sliced radishes, and serve.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 585 milligrams, Sugar 1 gram
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Shahin King
[email protected]This salad is a great way to use up leftover spinach.
Touhid Rahman
[email protected]I love the smoky flavor of the lentils in this salad.
Jeff Banks
[email protected]This salad is a bit too spicy for my taste. I'll use less chili powder next time.
Jose Garcia
[email protected]This salad is a great way to sneak some extra veggies into your diet.
Babirye Suzan
[email protected]I'm on a low-carb diet. Can I omit the rice from this salad?
Dishna Dewdunu
[email protected]This salad is perfect for a summer picnic.
Rakuro Cama
[email protected]This salad is a bit bland. I added some salt and pepper to taste.
James Sabuni
[email protected]I'm allergic to lentils. Can I substitute another type of bean?
Henry Matthews
[email protected]This salad is a great way to get your kids to eat their vegetables.
Omid Ghorbani Velenjak
[email protected]I added some chopped walnuts to this salad for extra crunch. It was delicious!
Atom
[email protected]This salad is a great way to use up leftover black rice.
Meegan Wright
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it.
Hannah Akinya
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!
Steven Cunningham
[email protected]I'm not a huge fan of lentils, but I really enjoyed this salad. The lentils were cooked perfectly and had a nice bite to them.
Upali Rathnayaka
[email protected]This salad is a great way to get your daily dose of protein and fiber.
Lakyerria Green
[email protected]I found the dressing to be a bit too tangy for my taste. I added a little bit of honey to balance it out.
Astarag Hazarika
[email protected]This salad is a great make-ahead lunch option. I made it the night before and it was just as delicious the next day.
Ennaqui Reda
[email protected]I love the vibrant colors in this salad! The black rice, lentils, and spinach create a beautiful contrast.
Gina Trovillo
[email protected]This black rice and lentil salad is a delightful blend of textures and flavors. The lentils add a hearty bite, while the black rice provides a nutty flavor. The spinach and arugula add a refreshing crunch, and the dressing is perfectly balanced.