Lentil Rice Salad Recipe

Lentil Rice Salad Recipe

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

  • cupsSwanson® 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

  1. 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.

  2. Cover and cook for 20 minutes or until done. Let stand for 5 minutes or until the liquid is absorbed.

  3. Toss the lentil mixture, parsley, ground red pepper, celery, onion, green pepper, and vinaigrette in a large bowl until coated.

  4. Cover and refrigerate for at least 2 hours or overnight.

  5. 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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