Black Rice and Red Lentil Salad Recipe

Name: Black Rice and Red Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup black rice, like Forbidden Rice or Lundberg Black Japonica; 1 1/4 cups water; Salt to taste; 1/2 cup fresh or frozen edamame; 1/2 cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained; 1/4 cup broken walnuts; 1 tablespoon seasoned rice vinegar; 1 tablespoon fresh lime juice; Pinch of cayenne (optional); 1 teaspoon finely chopped or grated fresh ginger; Soy sauce to taste (optional); 1 tablespoon dark sesame oil or walnut oil (substitute olive oil or grapeseed oil if you are allergic to tree nuts or sesame seeds); 2 tablespoons grapeseed oil; 2 tablespoons chopped cilantro

Servings: persons

1/2 cup black rice, like Forbidden Rice or Lundberg Black Japonica
1 1/4 cups water
Salt to taste
1/2 cup fresh or frozen edamame
1/2 cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained
1/4 cup broken walnuts
1 tablespoon seasoned rice vinegar
1 tablespoon fresh lime juice
Pinch of cayenne (optional)
1 teaspoon finely chopped or grated fresh ginger
Soy sauce to taste (optional)
1 tablespoon dark sesame oil or walnut oil (substitute olive oil or grapeseed oil if you are allergic to tree nuts or sesame seeds)
2 tablespoons grapeseed oil
2 tablespoons chopped cilantro

1
Combine the rice, water and salt to taste in a small saucepan and bring to a boil.
2
Cover, reduce the heat and simmer 40 to 50 minutes, until all of the liquid in the pan has been absorbed by the rice.
3
Remove from the heat.
4
Remove the lid, place a clean dish towel over the pan and return the lid.
5
Let sit for 10 to 15 minutes.
6
Meanwhile, if using frozen edamame, cook it, following the directions on the package.
7
In a medium bowl, toss together the rice, edamame, lentils, walnuts and cilantro.
8
In a small bowl or measuring cup, whisk together the rice vinegar, lime juice, ginger, soy sauce, cayenne, sesame or walnut oil and grapeseed oil.
9
Toss with the salad.
10
Refrigerate in a bowl or in containers until ready to take to work or eat.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup black rice, like Forbidden Rice or Lundberg Black Japonica, 1 1/4 cups water, Salt to taste, 1/2 cup fresh or frozen edamame, and more.

Yes, Black Rice and Red Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Black Rice and Red Lentil Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions