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Jean Stains

Ancient Grains, Lentils and Israeli Couscous Salad

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Servings: 8
Ingredients Method

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 like little matchsticks

Method
 

  1. 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.
  2. When cooled, mix all ingredients together (gently) in a large bowl. Fold in your favorite Lemon Parsley vinaigrette, to taste.
  3. 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.