Lentil and Brown Rice salad

Lentil and Brown Rice Salad
Recipe type: Soups and Salads
Serves: 4
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons sherry or red wine vinegar
  • 2 tablespoons of Dijon mustard
  • 1 teaspoon paprika, preferably smoked
  • ½ teaspoon freshly ground pepper
  • ⅔ cup of chopped green onions (I used only the green part for this recipe)
  • ⅔ cup of red bell pepper, diced small
  • 2 cups of cooked brown rice
  • 1⅓ cups cooked lentils
  • 3 tablespoons fresh, flat leaf/Italian parsley (no stems)
  1. Cook the rice and lentils per package instructions. (If you want to serve this as a cold salad, let the rice and lentils cool, otherwise proceed as follows.) Pour cooked rice and lentils in a large bowl. Stir in the red bell peppers, green onions and parsley into the rice and lentil mixture. In a separate bowl, whisk the olive oil, wine vinegar, mustard, paprika and pepper together until emulsified. Pour the dressing over the mixture.
  2. Note: This salad can be served warm or cold. I think it’s enjoyable both ways.