I got this rice salad idea from a TV cooking programme originally. Over the years, the salad has evolved into my family’s favorite combination of ingredients. Brown rice and brown lentils are cooked together before adding raw grated carrot and plenty of chopped parsley. This healthy brown rice salad is great eaten on its own for lunch or to accompany a roast or barbeque dinner.
1 cup brown rice
½ cup brown lentils
Juice of 1 large lemon
2 tablespoons soy sauce
1 small clove of garlic grated
3 tablespoons extra virgin olive oil
2 medium sized carrots – coarsely grated
2 handfuls of parsley –chopped
A handful of toasted pine nuts
- Rinse rice and lentils together. Put them in a sauce pan. With 3 cups of water. Bring to boil on high heat. When it starts to boil, turn the heat down and simmer for 25-30 minutes until the rice and lentils are soft and all the water absorbed.
- Mix all the ingredients of the dressing.
- When the rice and lentils are cooked, place them in a sieve to drain excess water and put them in a bowl. Mix dressing thoroughly and let it cool.
- When the rice mixture comes to room temperature, mix graded carrots, chopped parsley and toasted pine nuts.