Warm Lentil and Rice Salad over Wilted Mesclun Recipe

Warm Lentil and Rice Salad over Wilted Mesclun

Serves 4

30 minutes or fewer

This meal-size warm salad comes together quickly after a long day of shopping and won’t leave you too stuffed to tackle an after-dinner gift-wrapping session. The lentil-rice combo is kid-friendly—just skip the salad part and serve in bowls with carrot sticks and grape tomatoes.

Lentils and Rice

2 Tbs. olive oil
1 small onion, finely chopped (1 cup)
1 tsp. ground cumin
1 cup green French lentils
½ cup white basmati rice
¾ lb. mesclun salad mix (8 cups)

Balsamic Dressing

3 Tbs. olive oil
1 Tbs. balsamic vinegar
1 clove garlic, minced (1 tsp.)
½ tsp. dry mustard

1. To make Lentils and Rice: Heat olive oil in large skillet over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Stir in cumin, and cook 1 minute more, or until fragrant. Stir in lentils, rice, and 2 1/2 cups water. Season with salt and pepper, cover, and bring to a boil. Reduce heat to medium, and simmer 25 minutes, or until lentils and rice are tender. Season with salt and pepper once more.
2. Meanwhile, to make Balsamic Dressing: Whisk together olive oil, vinegar, garlic, and mustard in small bowl. Season with salt and pepper.
3. To serve: Divide mesclun salad mix among 4 plates. Top with Lentils and Rice, and drizzle with Balsamic Dressing.

November/December 2007 p.36