How To Make Lentil Rice Salad
Rice salad enriched with lentils, bell peppers and parsley are served on a bed of fresh lettuce for a low-fat dish that pairs well with any main course.
Preparation: 10 minutes
Cooking: 20 minutes
Chill Time: 2 hours 5 minutes
Total: 2 hours 35 minutes
Serves:
Ingredients
- 1¾cupsSwanson® Chicken Broth,or Swanson® Certified Organic Chicken Broth, or Swanson® Natural Goodness® Chicken Broth
- ½cupwhite rice,(long grain), uncooked
- ½cupdried lentils
- 2tbspfresh parsley,chopped
- 1dashground red pepper
- 1celery stalk,sliced
- 1medium red onion,chopped
- ½cupgreen pepper,or red pepper, diced
- ½cupvinaigrette dressing,fat free
- 6large lettuce leaves
Instructions
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Heat the broth to a boil in a 2-quart saucepan over medium-high heat. Stir in the rice and lentils. Reduce the heat to low.
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Cover and cook for 20 minutes or until done. Let stand for 5 minutes or until the liquid is absorbed.
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Toss the lentil mixture, parsley, ground red pepper, celery, onion, green pepper, and vinaigrette in a large bowl until coated.
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Cover and refrigerate for at least 2 hours or overnight.
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Season to taste, then serve on the lettuce leaves and enjoy!
Nutrition
- Calories: 246.87kcal
- Fat: 11.64g
- Saturated Fat: 2.19g
- Monounsaturated Fat: 3.56g
- Polyunsaturated Fat: 5.31g
- Carbohydrates: 28.93g
- Fiber: 2.55g
- Sugar: 3.27g
- Protein: 7.37g
- Cholesterol: 2.10mg
- Sodium: 109.33mg
- Calcium: 24.29mg
- Potassium: 306.14mg
- Iron: 1.68mg
- Vitamin A: 35.06µg
- Vitamin C: 14.73mg
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