Lentil and Rice Salad

[Guest guest]

Lentil and Rice Salad

I saw this on Food TV Channel this weeks, Everyday

Italian. It is really delicious.

I adapted it a little.

 

 

 

 

 

 

1 tablespoon extra-virgin olive oil, plus 3 tablespoons

1 carrot, peeled and finely diced

1 small onion, finely chopped

2 garlic cloves, minced

1 1/4 cups dried green/brown lentils

2 1/2 cups Vegetable broth, plus 2 cups or I make " Chicken Broth "

using the " Chicken Seasoning " recipe below

or you can make it with McKay's Chicken like seasoning or Bill's Best

Chic'nish Seasoning 1 T. to 1 c. water.

1 bay leaf

1 cup Basmati Rice

1/2 cup pitted kalamata olives, coarsely chopped

1/2 cup chopped fresh Italian parsley leaves

1 tablespoon chopped fresh thyme leaves ( I used dry)

2 teaspoons finely grated lemon peel

Salt and freshly ground black pepper

 

Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion,

and garlic and saute until the onion is translucent, about 5 minutes. Stir

in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat.

Decrease the heat to medium-low. Cover and simmer gently until the lentils

are just tender, about 15 minutes. Drain well. Transfer the lentils to a

large bowl.

Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in

a medium saucepan over high heat. Rinse the dry rice for about a minute.

Add the rice and return the broth to a simmer. Cover and simmer gently over

low heat until the rice is tender and the liquid is absorbed, about 20

minutes (do not stir the rice as it cooks). Remove the saucepan from the

heat. Fluff the rice with a large fork. Transfer to the bowl with the

lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice

mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with

salt and pepper. Serve warm or at room temperature.

 

 

 

" Chicken Seasoning "

1 1/3 c. Nutrititional Yeast Flakes

3 T. Onion Powder

2 1/2 t. Garlic Powder

2 1/2 t. Salt

2 T. Parsley

1/2 t. Celery Salt

2 T. Italian Seasoning

1 t. Tumeric

 

Mix together and store in a ziplock bag for use in recipes that call for

Chicken Seasoning. It is good in Soups, breading meal and for use in making

Scrambled Egg Tofu. To make a " Chicken Broth " use 1 T. to 1 c. of water.