Rice and lentil salad with aromatic dressing

4 servings

30 minutes

Rice and lentil salad with a fragrant dressing is a harmony of textures and flavors inspired by Greek traditions. The combination of brown rice and green-brown lentils provides nourishment, while fresh carrots add a crunchy juiciness. The dressing made from extra virgin olive oil, sherry vinegar, shallots, paprika, and Dijon mustard turns the salad into a true gastronomic delight. The refined blend of spices reveals the rich lands of the Mediterranean, while fresh parsley adds lightness to the dish. This salad is perfect as a standalone dish or as a side to fish and meat, enhancing their flavor and nutrition. The dish is ideal for both a light summer dinner and a cozy winter lunch, offering a rich and balanced taste.

Energy value per serving

• Calories: 358.8
• Proteins: 11g
• Fats: 10.2g
• Carbohydrates: 53.7g

Ingredients

• Extra virgin olive oil: 2 tbsp
• Sherry vinegar: 2 tbsp
• Shallots: 1 head
• Paprika: 0.5 tsp
• Dijon mustard: 1 tbsp
• Salt: to taste
• Freshly ground black pepper: to taste
• Brown Basmati Rice: 1 glass
• Green-brown lentils: 0.8 glass
• Carrot: 250 g
• Chopped parsley: 2 tbsp

Cooking steps

1. Boil rice and lentils in boiling water until cooked. Drain and cool. Transfer both to a bowl.

   Required ingredients:

   • Brown Basmati Rice: 1 glass
   • Green-brown lentils: 0.8 glass

2. Add grated carrot and parsley. Mix well.

   Required ingredients:

   • Carrot: 250 g
   • Chopped parsley: 2 tablespoons

3. In a small bowl, mix olive oil, vinegar, finely chopped shallot, mustard, and paprika. Season with salt and pepper. Drizzle over the salad and toss.

   Required ingredients:

   • Extra virgin olive oil: 2 tablespoons
   • Sherry vinegar: 2 tablespoons
   • Shallots: 1 head
   • Paprika: 0.5 teaspoon
   • Dijon mustard: 1 tablespoon
   • Salt:  to taste
   • Freshly ground black pepper:  to taste