Black Rice And Lentil Salad On Spinach Recipes

Steps:

• Rinse rice and green or black lentils and combine in a medium saucepan with 2 3/4 cups water or enough to cover by 1 inch. Bring to a boil, add salt to taste (I use about 1 teaspoon), reduce heat and simmer 30 to 35 minutes, until rice and lentils are tender but not mushy. Place a strainer over a bowl and drain if there is still liquid in the pan (I like to add the broth to soups; you could also add some to the salad). Return lentils and rice to the saucepan and place a dishtowel across top of the pan. Return lid and let sit for 10 to 15 minutes. Transfer to a bowl.
• Combine 3 tablespoons of the olive oil and garlic in a small frying pan or saucepan over medium heat. When garlic begins to sizzle, add spices. Stir together for about 30 seconds or until very fragrant, then remove from the heat and add to rice and lentils. Add chopped herbs, soaked red lentils, and 2 tablespoons of the lemon juice. Taste and adjust salt.
• Whisk together remaining lemon juice and olive oil. Add salt and pepper to taste and toss with the spinach. Line a platter or wide bowl with the spinach, top with the rice and lentils, garnish with sliced radishes, and serve.

Steps:

• Combine the rice, water and salt to taste in a small saucepan and bring to a boil. Cover, reduce the heat and simmer 40 to 50 minutes, until all of the liquid in the pan has been absorbed by the rice. Remove from the heat. Remove the lid, place a clean dish towel over the pan and return the lid. Let sit for 10 to 15 minutes.
• Meanwhile, if using frozen edamame, cook it, following the directions on the package.
• In a medium bowl, toss together the rice, edamame, lentils, walnuts and cilantro. In a small bowl or measuring cup, whisk together the rice vinegar, lime juice, ginger, soy sauce, cayenne, sesame or walnut oil and grapeseed oil. Toss with the salad. Refrigerate in a bowl or in containers until ready to take to work or eat.

Steps:

• Prepare rice according to package directions. Drain; rinse with cold water. Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; rinse with cold water., In a small bowl, whisk oil, lemon juice, vinegar, garlic and salt until blended. In a large bowl, combine rice, lentils, tomatoes and green onions; drizzle with dressing. Just before serving, stir in arugula and cheese.