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Spicy Lentil and Wild Rice Salad

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Ingredients
  • 1 cup wild rice rinsed and soaked for 30 minutes
  • 1 cup lentils rinsed and drained
  • ¼ cup plus 2 T olive oil
  • 2 medium-sized carrots washed peeled and diced
  • 2 celery ribs washed, trimmed and minced
  • 2 garlic cloves peeled and minced
  • 1 t ground cumin seeds
  • salt and pepper to taste
  • 2-3 T Clover Valley Farms Herb Infused Vinegar
Servings:
Units:
Instructions
  1. To cook rice: Drain rice. Place in medium-sized pot with 4 cups salted water. Bring to a boil. Reduce heat. Simmer, covered, for 40 minutes, or until rice is tender. Remove from heat. Drain.
  2. To cook lentils: While rice is cooking, place lentils in medium sized pot. Cover with 2 inches of water. Bring to a boil. Reduce heat. Simmer, uncovered for 20 minutes, or until tender but al dente. As lentils simmer, skim foam from surface. Remove from heat. Drain in colander. Rinse under cold water.
  3. To cook vegetables: While lentils and rice are simmering, heat 3 T olive oil in skillet. Sauté carrots and celery for 6-7 minutes, or until tender but al dente. Add garlic and cumin seeds. Cook, stirring for 1 minute. Remove from heat.
  4. Place wild rice, lentils and vegetables in medium-sized serving bowl. Toss to combine. Season with remaining olive oil, salt , pepper and vinegar. Let stand for 1 hour before serving.
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