Brown rice salad with lentils carrot and parsley

Brown rice , lentil, carrot and parsley salad close up
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.

Prep Time 10 minutes
Cook Time 25 minutes
Cooling time 10 minutes
Total Time 45 minutes
Course Lunch, Salad, Side Dish
Servings 6 people

Ingredients
 
 

  • 1 cup brown rice
  • ½ cup brown lentils
  • 2 carrots coarsely grated
  • 2 handfuls parsley chopped
  • a handful pine nuts toasted

Dressing

  • 1 lemon juice
  • 2 tbsp soy sauce
  • 1 clove garlic finely minced
  • 3 tbsp extra virgin olive oil

Instructions
 

  • 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 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 while hot and let it cool.
  • When the rice mixture comes to room temperature, mix carrots, parsley and toasted pine nuts.
Keyword vegetarian
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.