Lentil Rice Salad with Cucumber, Red Onion and Herbs
(from Cera82v’s recipe box)
Source: Mexican Everyday
Ingredients
- 1 Tbsp salt
- 2/3 cup brown lentils
- 1/2 cup long grain rice
- Dressing:
- 3/4 cup vegetable oil, olive oil or a mixture of the two
- 1/4 cup balsamic vinegar
- 2 canned chipotle chiles en adobo
- 1 tsp chipotle canning sauce
- 1 tsp dried oregano
- Remaining salad ingredients:
- 1 small red onion, thinly sliced
- 1 medium cucumber, peeled and seeded, cut into 1/4" cubes
- 1/2 cup sliced bottled roasted red pepper (or 1 medium roasted, peeled, seeded and sliced)
- 4 cups (about 4 ounces) salad spinach, long stems removed
- OR 1 small head (4 ounces) frisee, root end cut off, remainder cut into 2" sections
Directions
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Pour about 2 quarts water into a large (4 qt) saucepan and set over high heat. Add salt. When the water boils, sprinkle in the lentils and rice. Reduce the heat a little, but keep the water at a brisk boil, and cook until the lentils and rice are tender, but show no signs of falling apart, about 15 minutes. Pour into a strainer set in the sink to drain completely.
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Combine the oil, vinegar, chile, canning sauce, oregano and a scant teaspoon salt in a blender jar or food processor. Process until smooth. Scrape into a jar and secure the lid.
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Saute a sliced onion in olive oil until richly brown.
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Scoop the lentil rice mixture into a very large bowl, along with the red onion. Pour in about 1/4 cup of the dressing and mix well. Let cool completely.
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Add the cucumber and roasted red pepper to the lentils and toss to combine. Taste and season with additional salt as nexessary, usually about 1/2 teaspoon.
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Scoop the spinach or frisee into a large bowl. Shake the dressing to thoroughly blend, then drizzle on about 3 tbsp and toss to combine. (Cover and refrigerate the remaining dressing for another salad.) Divide the salad among for plates, roughly forming it into nests. Scoop a portion of the lentil salad in the center of each, and you’re ready to eat.