Black Rice and Red Lentil Salad
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup black rice, like Forbidden Rice or Lundberg Black Japonica
- 1¼cups water
- Salt to taste
- ½cup fresh or frozen edamame
- ½cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained
- ¼cup broken walnuts
- 1tablespoon seasoned rice vinegar
- 1tablespoon fresh lime juice
- Pinch of cayenne (optional)
- 1teaspoon finely chopped or grated fresh ginger
- Soy sauce to taste (optional)
- 1tablespoon dark sesame oil or walnut oil (substitute olive oil or grapeseed oil if you are allergic to tree nuts or sesame seeds)
- 2tablespoons grapeseed oil
- 2tablespoons chopped cilantro
Nutritional analysis per serving (4 servings)
331 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 10 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 11 grams protein; 390 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Combine the rice, water and salt to taste in a small saucepan and bring to a boil. Cover, reduce the heat and simmer 40 to 50 minutes, until all of the liquid in the pan has been absorbed by the rice. Remove from the heat. Remove the lid, place a clean dish towel over the pan and return the lid. Let sit for 10 to 15 minutes.
- Step 2
Meanwhile, if using frozen edamame, cook it, following the directions on the package.
- Step 3
In a medium bowl, toss together the rice, edamame, lentils, walnuts and cilantro. In a small bowl or measuring cup, whisk together the rice vinegar, lime juice, ginger, soy sauce, cayenne, sesame or walnut oil and grapeseed oil. Toss with the salad. Refrigerate in a bowl or in containers until ready to take to work or eat.
- Advance preparation: This will keep for 4 days in the refrigerator.
Private Notes
Comments
I would cook the lentils briefly. Just soaking still leaves a starchy taste.
I don't think the lentils should be cooked - the recipe only calls for soaking. I followed the recipe and the result was a wonderful crunchy (but no too much so) salad. The soaked lentils can be carefully rinsed to mitigate any starchy flavor.
This is very good. I substituted peas and added more than called for. I liked the sweetness they added.
Why do you cover the rice pot with the towel for 10 minutes?
I really liked this recipe. I made it at least 3 times back to back after the first time. Its a nice dish to bring for cookouts or bbqs because it keeps very well in heat. You do not need to cook the lentils. I think that would change the texture and crunch in undesirable ways. I got feedback once that it was too bland. So I increased the spice on the third preparation.
I made it but cooked the lentils for 10 minutes on low— they came out perfect. I added some sautéed mushrooms and other vegetables in my fridge. Nice meal for two of us. I think it wouldn’t be enough for 4 except as a side dish.
Advertisement