Name: Lentil Salad
Cook time: 30 min
Total time: 60 min
Ingredients: 2 oz. kamut rice blend (colusari red rice, wild rice and Khorasan wheat); 4 oz. lentils: green (black beluga, or red lentils (you could use one or a mix)); 6 oz. Israeli couscous; 9 oz seedless cucumber (cut into small dice (Persian or English)); 4 oz. Savoy cabbage (medium diced); 2 oz. green onion; thin cut on the bias (so they look

Jump to Recipe Print Recipe

Lentil Salad

Jean Stains

Print Recipe

Cook Time 30

Cool and Assembly 30

Total Time 1

Course Salad, Side Dish

Servings 8 6 oz servings

Ingredients

2 oz. kamut rice blend colusari red rice, wild rice and Khorasan wheat
4 oz. lentils: green black beluga, or red lentils (you could use one or a mix)
6 oz. Israeli couscous
9 oz seedless cucumber cut into small dice (Persian or English)
4 oz. Savoy cabbage medium diced
2 oz. green onion; thin cut on the bias (so they look

Instructions

Cook rice blend, lentils, and couscous, separately per package directions. Drain the rice, couscous, and lentils. Place in thin layers on a cookie sheet, covered with parchment paper, to cool and dry to room temperature.
When cooled, mix all ingredients together (gently) in a large bowl. Fold in your favorite Lemon Parsley vinaigrette, to taste.
Refrigerate until needed. Best to serve within 2-3 hours. Plate with small leaves of savoy lettuce and garnish with thin slices of lemon, cucumber, or another colorful citrus.