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City of Portland
Brown Rice and Lentils Salad

1- 1/2 cup Brown (or White) Rice, Cooked
1- 1/2 cup Lentils, Cooked (i Use Green Or Brown For This Recipe)
1/2 cups Fresh Parsley
3 cloves Garlic, Chopped
1/2 cups Extra Virgin Olive Oil
2 Tablespoons Lemon Juice. Or The Juice Of A Lemon
1 teaspoon Oregano
2 Tablespoons Soy Sauce
1- 1/2 cup Cooked Chicken (optional)


First, cook your rice and Lentils. Both in different pots, of course. If your rice turned out to be more on the sticky side, give it a rinse. Cook the lentils until they start splitting, but a slight crunch to them still (unless you cant stand al dente ). When cooking lentils, add water often, because the water disappear very quickly. Once cooked, give them a quick rinse. I have never tried to use canned lentils for this, but Im sure they would work just fine. Mix the rice and lentil and parsley together. Set aside. In a bowl, mix the garlic, oil, lemon juice, oregano and soy sauce. Mix well. Pour into rice/lentils. Give it a taste and decide if you want more soy sauce, more lemon juice, or more oil! This is so to the taste! ! You might just want to double the vinaigrette recipe. I always have to adjust the seasoning on this one. This is delicious served with a spinach salad, or a tomato salad. Add chicken if you have any.

Source: tastykitchen.com