Posts tagged salad
Toots & Kakes Explore Post-Grad Boredom
Culinary Adventures by Amateur Chefs
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.
Ingredients:
Chive vinaigrette
- 5-8 chives or one cup packed, chopped
- 1/2 lemon, juiced
- 1/2 cup olive oil
- Salt to taste
Salad
- 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.
Before:
After:
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.
