Rice, Lentil and Olive Salad

SImple, easy to make salad

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

rice lentil salad

  1. 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.
  2. 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.
  3. Meanwhile, sort and wash lentils. bring 4 cups water to a boil along with half of an onion and bay leaves, and add lentils.
  4. 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.
  5. Drain lentils and discard bay leaf and onion. Set lentils aside to cool. Whish together the oil, lemon juice, mustard, thyme, pepper, and shallots.
  6. In a bowl combine cooled lentils, rice, dressing, and olives.
  7. 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.
 

About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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