Rice & Lentil Salad
By á-4131
4 servings, about 1 cup each
Active Time: 15 minutes
Total Time: 15 minutes
6 points plus
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 3 days.
NUTRITION
Per serving: 250 calories; 8 g fat ( 1 g sat , 6 g mono ); 0 mg cholesterol; 36 g carbohydrates; 8 g protein; 8 g fiber; 272 mg sodium; 151 mg potassium.
Nutrition Bonus: Vitamin A (60% daily value), Folate (42% dv).
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar or red-wine vinegar
- 1 tablespoon finely chopped shallot
- 1 tablespoon Dijon mustard
- 1/2 teaspoon paprika, preferably smoked
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups cooked brown rice
- 1 15-ounce can lentils, rinsed, or 11/3 cups cooked lentils
- 1 carrot, diced
- 2 tablespoons chopped fresh parsley
Details
Preparation
Step 1
Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.
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