Lentil and Wild Rice Salad

Cuisine: American

Category: grain

Servings: 4


1/2 cup dried lentils
1 cup water
1/3 cup uncooked wild rice
1 cup water
Cumin Dressing
1/2 cup coarsely shredded carrot (about
1 small)
1/4 cup sliced green onions (about
2 to
3 medium)
1/4 cup fresh parsley
1/4 cup chopped fresh cilantro leaves

3 tablespoons olive or vegetable oil
1 tablespoon lemon juice
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon red pepper sauce
1 clove garlic, crushed


There are several colors of lentils available today, from the more familiar grayish-green to white, yellow, red and black. Heat lentils and 1 cup water to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until lentils are tender but not mushy. Rinse wild rice. Heat wild rice and 1 cup water to boiling; reduce heat. Cover and simmer 40 to 50 minutes or until wild rice is tender; cool slightly. Toss lentils, wild rice and remaining ingredients in glass or plastic bowl. Cover and refrigerate about 2 hours or until chilled. Garnish with carrot curls if desired. 4 servings CUMIN DRESSING Shake all ingredients in tightly covered container.

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