RecipesPasta & Co

Wild Rice Salad with Lentils and Vegetables

by Micaela Harrasser

Spring is coming! Ie, sunny and warmer days which call for healthy & rich salads like this one! Wild rice, green lentils, plenty of greens and a sweet crunch given by toasted almond flakes, dates and shallots. It´s super refreshing and nutritious! Another plus? It´s dairy free and, for a vegan alternative, just swap the honey with a vegan syrup 🙂
If you are not a fan of any of the ingredients, you can easily swap them! For instance, use another variety of lentil or a totally different bean like chickpeas. Instead of cauliflower you could add broccoli, and feel free to experiment with different types of leafy greens!
If you are short on time, you can cook the lentils and rice before, or use leftovers if you have any 🙂 this salad also keeps in the fridge for a day (or more if you don add oil and lemon juice), so it makes a good option as packed lunch, or for a picnic! Enjoy!

Wild Rice Salad with Lentils and Vegetables

Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 150g wild rice
  • 100g green lentils rinsed
  • 400g cauliflower florets 
  • 3 medium carrots shredded
  • 4 large dates finely chopped
  • 50g almond flakes 
  • 1 shallot finely chopped
  • juice from one lemon
  • 60ml extra virgin olive oil plus more for dressing
  • salt to taste
  • 1 tsp honey
  • fresh salad a few leaves

Instructions

  1. First, place two pots with water to boil.
  2. Once they start boiling, add a pinch of salt to both, then add the lentils to one, and the rice to the other.
  3. Cook each one according to cooking instructions (the rice will take quite some time).
  4. While these cook, steam the cauliflower florets for 3-4 minutes (I use the microwave) to soften them.
  5. In a small pan, add the oil.
  6. Heat it up, then add the almond flakes.
  7. Cook until they get lightly browned, then transfer them to a bowl leaving the oil in the pan if possible.
  8. To the same pan, add eventually a few extra drops of oil, then the chopped shallots and dates.
  9. Cook until the shallots are golden and soft, stirring often.
  10. Transfer those to another bowl.
  11. Now in the pot, add the cauliflower and cook on medium-high heat to give it some color and a touch of crunchiness.
  12. By this time, both lentils and rice should be cooked.
  13. Drain both, and if you want your salad cold, rinse them under cold water to cool them down.
  14. Now you are ready to make the salad!
  15. Add the rice, lentils, carrots and cauliflowers and mix.
  16. Now add the almonds, dates, onion, lemon juice, pinch of salt, a bit of olive oil and mix well.
  17. Taste and eventually adjust the seasoning.
  18. Your salad is ready!

Notes

Storage: you can keep the rice salad in the fridge for one day max

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