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Posts tagged brown rice

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Lentil and Brown Rice Salad

Prior to this recipe I had never cooked with lentils and didn’t understand the difference between non sprouted and sprouted. So I just bought what my local market had on stock which were non-sprouted. I ended up with a huge stomach ache after eating what I thought was a healthy light salad. From this I learned if you don’t buy sprouted lentils you have to soak the legumes overnight to release all the gaseous elements. Just an FYI for your shopping and tummy experience. On a better note, this was a nice change from a traditional lettuce salad and if you precook everything in advance it is easy to assemble. 


        Chive vinaigrette

  •  5-8 chives or one cup packed, chopped  
  • 1/2 lemon, juiced
  • 1/2 cup olive oil 
  • Salt to taste
  • 1 cup brown rice, cooked and cooled 
  • 1 cup assorted sprouted lentils
  • 1 tablespoon silvered almonds, toasted
  • 1 tablespoon sunflower seeds, toasted
  • 1 tablespoon pumpkin seeds, toasted
  • 1 large zucchini, julienned  
  • 2 scallions, thinly sliced  
Cook the brown rice and let cool. 
At the same time toast the almonds, sunflower seeds and pumpkin seeds. Then set aside. 
Boil the lentils for about 5 minutes.  Remove from heat and let rest for about 3 minutes. Drain and rinse lentils under cold water then set aside to cool. 

Next prepare the chive vinaigrette. Puree chives, oil, lemon and salt in a food processor until smooth. Then strain chive vinaigrette through a fine mesh sieve into a small bowl. My only option was to use a mini strainer and tea cup. Worked just as well.



Combine rice, lentils, seeds, nuts, zucchinis, scallions, and chive vinaigrette into a presentable bowl and toss.  Season with salt and pepper to taste. 

Love and health nuts, 

Toots and Kakes 

Recipe from bon appetite magazine. 

Filed under bon appetit healthy lentils brown rice dinner lunch salad snack food recipe