Warm Lentil and Rice Salad over Wilted Mesclun
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.
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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.
Ingredients
Lentils and rice
- 2 Tbs. olive oil
- 1 small onion, finely chopped (1 cup)
- 1 tsp. ground cumin
- 1 cup green French lentils
- 1/2 cup white basmati rice
- 3/4 lb. mesclun salad mix (8 cups)
Balsamic dressing
- 3 Tbs. olive oil
- 1 Tbs. balsamic vinegar
- 1 clove garlic, minced (1 tsp.)
- 1/2 tsp. dry mustard
Preparation
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.
Nutrition Information
- Calories 361
- Carbohydrate Content 51 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 9 g
- Protein Content 13 g
- Saturated Fat Content 1.5 g
- Sodium Content 23 mg
- Sugar Content 5 g