Rosemary Rice And Beluga Lentil Salad Recipe

Name: Rosemary Rice And Beluga Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooked brown rice (or 1/3 cup uncooked); 1 cup cooked beluga lentils (or 1/2 cup uncooked); 1 cup frozen edamame; 2 cups baby arugula, chopped; 3 tablespoons fresh lemon juice; 2 tablespoons fresh rosemary, minced; 1 teaspoon dijon mustard; 3 tablespoons fruity olive oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

1 cup cooked brown rice (or 1/3 cup uncooked)
1 cup cooked beluga lentils (or 1/2 cup uncooked)
1 cup frozen edamame
2 cups baby arugula, chopped
3 tablespoons fresh lemon juice
2 tablespoons fresh rosemary, minced
1 teaspoon dijon mustard
3 tablespoons fruity olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1
I used precooked homemade brown rice, and I purchased precooked lentils. Gotta say that they were great.
2
Start by cooking the rice since it takes the longest. In a small saucepan add the rice and 2/3 cup of water. Bring to a boil with a piiiiinch of salt. Reduce to a simmer, cover, and cook until tender- about 40 minutes.
3
Meanwhile also cook the lentils. In another small saucepan add the lentils and a cup of water and prepare the same as the rice, but they should only take about 20 minutes. Add more water if they are too dry. The cooking time on lentils depends on how old/dry they are.
4
Steam the edamame for 5 minutes and set aside.
5
When everything is ready place the rice, edamame, lentils and arugula in a large bowl.
6
In a small bowl combine the lemon juice, rosemary and mustard. Stir smooth. Slowly add the oil while constantly stirring the dressing. Add salt and pepper to taste.
7
Pour the dressing over the salad (dressing warm rice and lentils is perfect) and serve.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup cooked brown rice (or 1/3 cup uncooked), 1 cup cooked beluga lentils (or 1/2 cup uncooked), 1 cup frozen edamame, 2 cups baby arugula, chopped, and more.

Yes, Rosemary Rice And Beluga 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.

Rosemary Rice And Beluga Lentil Salad

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