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Brown Rice Lentil Salad

By: DeAnn Howard

"'My family isn't always crazy about trying new recipes,' DeAnn Howard writes from Grinnell, Iowa. 'The first time I served this salad, they took tiny helpings just to appease me. But the unanimous verdict was 'It tastes great!''"

Rate/Review | Read Reviews (48)

Prep Time:
10 Min

Cook Time:
45 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 7 servings

Ingredients

1/2 cup uncooked brown rice
1 cup water
1 teaspoon chicken bouillon granules
1 cup cooked lentils
1 medium tomato, seeded and diced
1/3 cup thinly sliced green onion
1 tablespoon minced fresh parsley
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons lime juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool.
In a bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Footnotes

Nutritional Analysis: 1/2 cup equals 111 calories, 3 g fat (trace saturated fat), trace cholesterol, 369 mg sodium, 18 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 lean meat.