A flavorful, hearty, nutritious side dish or light lunch. This salad is gluten-free, and full of protein.
INGREDIENTS:
2 cups cooked black Japonica rice
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp cinnamon
1/4 cup white balsamic vinegar
1/4 cup olive oil
2 cups cooked brown or green lentils
1/2 cup thinly sliced green onions or finely diced purple onion
1/4 cup currants (not raisins)
1/2 cup finely chopped parsley or cilantro
1/2 cup sliced or chopped toasted almonds
kosher salt and freshly ground black pepper
METHOD:
In a large bowl whisk together vinegar, oil, ground coriander, cumin, turmeric, cinnamon, and onions. Lastly toss in lentils, rice, currants, fresh chopped parsley (cilantro) and almonds. Season with salt and freshly ground pepper.
Serve at room temperature or cold from the fridge.
TIPS:
1. You can substitute the Black Japonica rice with wild rice, brown rice or your favourite cooked grain. I like quinoa, freekeh, barley, wheat berries, or farro.
2. If the rice or grain is still warm, ensure that it is not over cooked. Any warm grain will continue to soften (expand) as it absorbs the dressing. I usually under cook by 1 to 2 minutes.
3. The salad tastes best if you let it sit at room temperature for at least half an hour before serving. This allows the flavours to blend.
