Lentil and Rice Salad

Name: Lentil and Rice Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1 tablespoon extra-virgin olive oil, plus 3 tablespoons; 1 carrot, peeled and finely diced; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 1/4 cups dried green lentils; 2 1/2 cups chicken broth, plus 2 cups; 1 bay leaf; 1 cup long-grain white rice; 1/2 cup pitted kalamata olives, coarsely chopped; 1/2 cup chopped fresh Italian parsley leaves; 1 tablespoon chopped fresh thyme leaves; 2 teaspoons finely grated lemon peel; Salt and freshly ground black pepper

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Light Summer Nights

Lentil and Rice Salad

0 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

430

Total Fat

13

Saturated Fat

2

Carbohydrates

62

Dietary Fiber

6

Sugar

5

Protein

17

Cholesterol

5

Sodium

704

Total: 50 min
Prep: 20 min
Cook: 30 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

430

Total Fat

13

Saturated Fat

2

Carbohydrates

62

Dietary Fiber

6

Sugar

5

Protein

17

Cholesterol

5

Sodium

704

Total: 50 min
Prep: 20 min
Cook: 30 min

Ingredients

1 tablespoon extra-virgin olive oil, plus 3 tablespoons

1 carrot, peeled and finely diced

1 small onion, finely chopped

2 garlic cloves, minced

1 1/4 cups dried green lentils

2 1/2 cups chicken broth, plus 2 cups

1 bay leaf

1 cup long-grain white rice

1/2 cup pitted kalamata olives, coarsely chopped

1/2 cup chopped fresh Italian parsley leaves

1 tablespoon chopped fresh thyme leaves

2 teaspoons finely grated lemon peel

Salt and freshly ground black pepper

Directions

Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.