Rice, Lentil and Olive Salad
Free of dairy products, wheat, yeast, corn, sugar, eggs, soy, nuts, nightshades, and gluten.
Ingredients
- 1 cup, basmati rice (250 ml)
- 2 cloves garlic, minced
- 1 cup, dried brown lentils (125 ml)
- 1/2 onion
- 2 bay leaves
- 1 cup, pimento-stuffed green olives, sliced (250 ml)
- 1/2 tsp, sea salt (2 ml)
- 1/4 tsp, pepper (1 ml)
Dressing
- 3 Tbsp, olive oil (45 ml)
- 2 Tbsp, lemon juice (30 ml)
- 1 Tbsp, Dijon mustard or regular yellow mustard (15 ml)
- 1 tsp, dried thyme (5 ml)
- 4 green onions, sliced
- Pepper to taste
Directions
- To cook rice, bring 2 cups of water to a boil. Add rice, garlic, salt, and pepper, bring again to a boil, and cover. Reduce to a low heat and simmer for 20 minutes, until water is absorbed and rice is tender.
- Allow rice to stand in pot for 10 minutes, fluff with fork, then transfer to a bowl and let sit in refrigerator to cool a bit.
- Meanwhile, sort and wash lentils. bring 4 cups water to a boil along with half of an onion and bay leaves, and add lentils.
- Return to a boil and then turn to low and simmer 20 minutes, until lentils are tender. Don’t overcook, as the lentils will go mushy.
- Drain lentils and discard bay leaf and onion. Set lentils aside to cool. Whish together the oil, lemon juice, mustard, thyme, pepper, and shallots.
- In a bowl combine cooled lentils, rice, dressing, and olives.
- Refrigerate for several hours or overnight to allow the flavours to blend in. you could make this the day before and serve the following day.
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
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