I did a few tweaks of my own (and try as I can, I can not find an online version of the original recipe to link to!) and we love it. I had never cooked with black rice for and I'm so thankful my mother warned me to rinse the rice really well. Let me repeat that for you: rinse the rice really well! The lentils and rice cook the same amount of time, so that saves a step, and the add-ins and dressing are just enough tart-sweet and crunch-soft to get you addicted.
The salad is better if it's been left in the fridge overnight or all day -- something about the lentils and rice absorbing the wonderful flavors and all that jazz.
Scot's favorite way to eat this: in a tortilla with a little lettuce. Mine: in a bowl with a salad on the side.
Black Rice and Lentil Salad
serves 6-8 (9 cups)
- 4 cups cooked black rice and lentils (1 cup dry of each + 4 cups water, cook together)
- 1 8oz can sliced water chestnuts, drained and chopped
- 3/4 cup thawed peas
- 3/4 cup chopped carrots
- 1/2 cup thinly sliced celery
- 1/2 cup chopped green pepper
- 1/2 cup craisins
- 1/4 cup sliced scallions
- 1/4 cup freshly chopped cilantro
- 1/3 cup cranberry juice
- 1/3 cup red wine vinegar (or a blush)
- 3/4 tsp dry basil
- 3/4 tsp sugar (opt and to taste)
- salt and pepper to taste
-- Mix all salad ingredients (rice through cilantro) together in a large bowl.
-- In a smaller bowl, mix the dressing together (cranberry juice through sugar) until the sugar disolves and then pour over salad and stir to combine.
-- Let chill overnight or all day.
-- Season with salt and pepper to taste.