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Rice, Lentil and Corn Salad


  • Yield: 5 cups 1x

Ingredients

Scale

Salad Ingredients

  • 1/2 cup dried lentils (1 1/2 cups cooked)
  • 2 ea bay leaves
  • 2 + 1 cup cold water
  • 1/2 cup brown rice (1 1/2 cups cooked)
  • 1 1/2 cups corn
  • 1/2 large red bell pepper (diced)
  • 1/8 cup onion (diced)
  • to taste salt & pepper

Dressing

  • 1/8 cup olive oil
  • 2 tbs garlic oil
  • 2 tbs rice vinegar
  • 2 tbs red wine vinegar
  • 2 tsp dill pickle relish
  • 1 tbs dijon mustard
  • 1 tbs majoram (dried)
  • 1/8 cup fresh basil (chopped OR 1 tbs dried)
  • 2 cloves garlic (minced)
  • 1 lemon (juiced)

Instructions

Salad

  1. Rinse the lentils, drain, and place in a saucepan with bay leaves and 2 cups of the water.
  2. Bring to a boil, cover, and simmer for about 20-30 minutes, until just tender.
  3. Remove, drain, rinse, and place in a large bowl.
  4. In a saucepan, bring the remaining 1 cup of water to a boil and add the rice and salt.
  5. Cover, reduce heat to low and simmer for 40 minutes until the rice is tender and the water has been absorbed.
  6. Combine with the lentils in a large bowl.
  7. Add the corn, pepper, fresh basil, and onions.
  8. Toss the mixture with the dressing.
  9. Should stand for at least 30 minutes before serving for flavors to blend.
  10. Serve cold or at room temperature.

Dressing

  1. Place the oil, vinegars, mustard, relish, marjoram, garlic, and lemon juice in a screw-top jar and shake vigorously until thoroughly mixed.

Notes

Source: Corn

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 120
  • Fat: 7.11 g
  • Carbohydrates: 29.78 g
  • Protein: 4.26 g
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