Lentil and Brown Rice Salad

Name: Lentil and Brown Rice Salad
Yield: Serves 4–6
Ingredients: 2 tablespoons pine nuts, toasted; 1 tablespoon lemon juice; 90 g (3¼ oz) baby English spinach leaves, washed; 200 g (7 oz/1 cup) brown rice; 2 tomatoes; 1 red onion, diced; 100 ml (3½ fl oz) extra virgin olive oil; 2 celery stalks, diced; 2 garlic cloves, crushed; 1 carrot, diced; 185 g (6½ oz) puy lentils; 3 tablespoons chopped coriander (cilantro); 2 tablespoons balsamic vinegar; 3 tablespoons chopped mint

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

200 g (7 oz/1 cup) brown rice
2

Vegan
Gluten-free

Method

Bring a large saucepan of water to the boil. Add 1 teaspoon salt and ther ice, and cook for 20 minutes, or until tender. Drain and refresh under cold water.
Meanwhile, cut the tomatoes in half horizontally and squeeze out the seeds or scoop them out