Rice and Lentil Salad | Fondation Olo

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 and pepper to taste