Lentil Rice Salad
Here's a great make-ahead side dish that makes a wonderful addition to a buffet, picnic or barbecue. Its subtle flavors will complement just about any main course and are sure to impress your guests!
Ingredients
1.75 cups Swanson® Chicken Broth
0.5 cup uncooked long grain white rice
0.333 cup dried lentils
2 tablespoons chopped fresh parsley
1 dash ground red pepper
1 stalk celery, sliced (about 1/2 cup)
1 medium red onion, chopped
0.5 cup diced green pepper or red pepper
0.5 cup fat free vinaigrette dressing
6 lettuce leaves
0.5 cup uncooked long grain white rice
0.333 cup dried lentils
2 tablespoons chopped fresh parsley
1 dash ground red pepper
1 stalk celery, sliced (about 1/2 cup)
1 medium red onion, chopped
0.5 cup diced green pepper or red pepper
0.5 cup fat free vinaigrette dressing
6 lettuce leaves
Instructions
Heat the broth to a boil in a 2-quart saucepan over medium-high heat. Stir in the rice and lentils. Reduce the heat to low. Cover and cook for 20 minutes or until done. Let stand for 5 minutes or until the liquid is absorbed.
Toss the lentil mixture, parsley, ground red pepper, celery, onion, green pepper and vinaigrette in large bowl until coated. Cover and refrigerate for at least 2 hours or overnight. Season to taste. Serve on the lettuce leaves.
Toss the lentil mixture, parsley, ground red pepper, celery, onion, green pepper and vinaigrette in large bowl until coated. Cover and refrigerate for at least 2 hours or overnight. Season to taste. Serve on the lettuce leaves.
Lentil Rice Salad
Here's a great make-ahead side dish that makes a wonderful addition to a buffet, picnic or barbecue. Its subtle flavors will complement just about any main course and are sure to impres...
Directions
Print
Heat the broth to a boil in a 2-quart saucepan over medium-high heat. Stir in the rice and lentils. Reduce the heat to low. Cover and cook for 20 minutes or until done. Let stand for 5 minutes or until the liquid is absorbed.Toss the lentil mixture, parsley, ground red pepper, celery, onion, green pepper and vinaigrette in large bowl until coated. Cover and refrigerate for at least 2 hours or overnight. Season to taste. Serve on the lettuce leaves.
Ingredients
1.75 cups Swanson® Chicken Broth0.5 cup uncooked long grain white rice0.333 cup dried lentils2 tablespoons chopped fresh parsley1 dash ground red pepper1 stalk celery, sliced (about 1/2 cup)1 medium red onion, chopped0.5 cup diced green pepper or red pepper0.5 cup fat free vinaigrette dressing6 lettuce leaves
Salsa Verde Corn & Bean Salad
This out-of the-ordinary salad takes almos...
Bulgur Salad
Picante sauce adds a burst of flavor to t...
Chicken Salad with Melon, Feta & Gr...
An unusual combination of ingredients come...
Coconut Cilantro Lime Rice Salad
Nothing screams summer more than a salad w...