Rice and Lentil Salad
Rice and Lentil Salad This Rice and Lentil Salad, a main course or a quick lunch, at less than a dollar per serving!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fondationolo.ca.
Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Pot
- Stove
- Mixing bowl
- Whisk
- Fork
Ingredients
- 175 ml (¾ cup) uncooked rice (or 500 ml (2 cups) of leftover cooked rice)
- 2 garlic cloves, peeled and minced
- 20 ml (4 tsp) dried parsley
- 15 ml (1 tbsp) apple cider vinegar
- 15 ml (1 tbsp) mustard
- 30 ml (2 tbsp) canola oil
- 1 can (540 ml) lentils, drained and rinsed
- 3 celery sticks, finely chopped (about 375 ml (1½ cups))
- 250 ml (1 cup) raisins, chopped
- 250 ml (1 cup) cheddar cheese, diced
- Salt
- pepper
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