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Lentil and Rice Salad

Lentil and Rice Salad

1 3/4 c. Water
3 Tbsp. extra virgin Olive oil
1/2 tsp. Salt
1 c. Shiloh Farms Long Grain Rice
1/2 c. SHILOH FARMS BLACK LENTILS (or any type of lentil)
1/4 c. each: fresh flat-leaf Parsley and fresh Dill (chopped)
1/2  Cucumber,  diced
2 Tbsp. fresh Lemon juice
1 c. cherry Tomatoes, halved

Bring water, rice and 1 Tbsp. oil to boil, simmer about 20 minutes. Fluff with fork, let stand covered about 5 min. While rice is simmering, cook lentils in boiling water, about 15-20 min, until just tender. Drain and mix with cooked rice, let cool about 10 minutes. Then add remaining oil and ingredients. Toss gently, salt & pepper to taste. Serve chilled or at room temperature.

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