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LENTIL AND RICE SALAD

 

How to Feed a Teenage Boy by Georgia Orcutt
Lentils are an inexpensive powerhouse food. Just 1/4 cup cooked contains 130 calories, 11 grams of fiber, and 8 grams of protein. Plus, they're high in folic acid and iron. For this salad use the tiny dark green or French lentils, which hold their shape well and cook quickly. There's no need to cook the peas, which will thaw right in the bowl. Serve with sliced tomatoes. Use leftovers as fillings in pita bread or wraps.
Serves 4 to 6



Ingredients

• 1 cup French lentils
• 1 cup cooked brown rice
• 1/3 cup crumbled feta cheese
• 1/3 cup chopped kalamata olives
• 1/3 cup chopped walnuts
• 2 cups frozen baby peas
• 2 tablespoons olive oil
• 1 tablespoon white balsamic vinegar
• Salt and freshly ground black pepper


Directions
Put the lentils in a medium saucepan, cover with water to about 2 inches above the level of the lentils, and bring to a boil over high heat. Turn the heat down to medium-low and simmer for 20 minutes, or until the lentils are soft, but still slightly chewy. Drain well and transfer to a bowl.

Add the rice, feta, olives, walnuts, and peas. Toss gently to mix and let sit at room temperature for about 10 minutes.

Combine the olive oil and vinegar in a small bowl and blend with a whisk until smooth. Pour the dressing over the salad and toss gently. Season to taste with salt and pepper. Serve warm, at room temperature, or cold.
 

 

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