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.
1
Boil rice and lentils in boiling water until cooked. Drain and cool. Transfer both to a bowl.
- Brown basmati rice: 1 glass
- Green-brown lentils: 0.8 glass
2
Add grated carrot and parsley. Mix well.
- 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.
- Extra virgin olive oil: 2 tablespoons
- Sherry vinegar: 2 tablespoons
- Shallot: 1 head
- Paprika: 0.5 teaspoon
- Dijon mustard: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
