Lentil and Rice Salad with Chopped Greens



1 1/2 cup uncooked lentils

4 cups water, low-sodium chicken or vegetable broth

1 tablespoon unsalted butter

2 bay leaves

2 tablespoons fresh lemon juice

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1/2 cup cooked white or brown rice

1 medium white or red onion, diced

2 medium carrots, diced or shredded

2 stalks celery (and top greens), diced

1/2 medium red or green bell pepper, seeded and diced

2-3 Persian cucumbers, diced or sliced

2-3 cloves garlic, crushed

1 small bunch flat-leaf parsley, minced

Sea or Kosher salt, black pepper, paprika, lemon zest, fresh or dried mint and basil to taste

Olive oil, fresh lemon juice or red wine vinegar

Chopped tomatoes, green onions, parsley, black or green olives

Choice of salad mixed greens, spinach, kale and endive

Slivered almonds, crumbled Feta cheese, lemon wedges



In a large saucepan combine the lentils, water or broth, butter, bay leaves, salt, pepper, and lemon juice and bring to a full boil. Reduce heat and simmer, covered, for 30 minutes, or until lentils are tender. Drain and set aside. Remove bay leaves.

In a large bowl, combine the cooked lentils and rice with onions, carrots, celery, bell pepper, cucumbers, garlic and parsley and toss. Add olive oil, lemon juice or wine vinegar, lemon zest, and choice of seasonings and toss. Cover and chill before serving.

Arrange salad on a tray of mixed greens and garnish with tomatoes, green onions, parsley, and olives; top with slivered almonds and Feta cheese, if desired.

Serve with Armenian cheese, pita bread, cracker bread, roasted eggplant and peppers with fresh lemon wedges on the side.

Note: Italian or balsamic salad dressing or any dressing of choice may be used for this salad.

Serves 6.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at http://www.thearmeniankitchen.com/


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