RICE, RED LENTIL, AND WHEAT BERRY SALAD
Provided by Food Network
Categories side-dish
Time 2h40m
Yield 4 to 6 main course servings
Number Of Ingredients 13
Steps:
- Soak the wheat berries overnight, or, as an alternative, place them in a saucepan half filled with water and boil them for 2 minutes, then remove them from the heat and let sit 1 hour. In either case, drain them, then refill the saucepan halfway with water and cook the wheat berries, partially covered, for 1 hour. When done, the wheat berries will be tender but slightly crunchy. Drain them thoroughly and let them cool.
- Bring 2 cups of water, the canola oil, and salt to a boil in a mediumsize saucepan. Stir in the lentils and rice and reduce the heat to low. Cover the pan and cook for 17 minutes, or until all the liquid is absorbed. Do not stir the mixture at all while it is cooking. Carefully spoon the mixture into a large bowl and let cool to room temperature.
- Meanwhile combine the dressing ingredients in a jar with a tightfitting lid and shake vigorously. Set aside.
- When the rice mixture is completely cooled, use a large spoon to break up any clumps that have formed. Carefully stir in the wheat berries, carrot, red pepper, and parsley. Pour the dressing on the salad and toss. Let marinate at least 20 minutes before serving. (Note The rice greedily soaks up the dressing, so if you want to make this salad 2 to 24 hours in advance, pour on only half the dressing at first, then add the remainder about 20 minutes before serving.)
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Kundi Janan
[email protected]This salad is a great way to use up leftover rice and lentils.
Nick Kontich
[email protected]I love the idea of using wheat berries in a salad. I've never tried that before.
Josephat Kyalo
[email protected]This salad sounds so refreshing. I'm definitely going to make it this weekend.
Ose Nice
[email protected]I'm always looking for new salad recipes. This one looks like a winner.
Karim Alilou
[email protected]This salad looks delicious! I can't wait to try it.
Papas Con carne
[email protected]This salad is a great way to get your daily dose of whole grains and lentils. It's also a good source of protein and fiber.
Asif Fahad
[email protected]I love the simplicity of this salad. It's a great way to use up leftover rice and lentils. I often add some chopped nuts or seeds for extra texture.
Ahmed Alaaeldin
[email protected]This is the perfect salad to take to a potluck or BBQ. It's easy to make and travels well. I always get rave reviews when I bring it.
sithembile duma
[email protected]This is a great recipe. I made it for a picnic and it was a huge success. The salad is flavorful and filling, and it held up well in the heat.
Bilawal Masood
[email protected]I love this salad! It's so easy to make and it's always a hit at potlucks. I usually add some chopped vegetables, like cucumber or bell pepper, for extra crunch.
Raf J
[email protected]This is now one of my favorite salads! The combination of rice, lentils, and wheat berries is so satisfying. And the dressing is amazing. I will definitely be making this again.
August Random
[email protected]This salad is a delightful blend of flavors and textures. The lentils add a hearty chewiness, the wheat berries provide a nutty crunch, and the rice gives it a fluffy base. The dressing is a perfect complement, with its tangy lemon-tahini flavor.