Rosemary rice and beluga lentil salad
Enjoy the flavorful combination of rosemary-infused rice and nutrient-rich beluga lentils in this exquisite and vibrant salad. Perfect for a healthy and satisfying meal.
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
Instructions:
- I opted for precooked brown rice made at home and store-bought precooked lentils. I must admit they turned out really well.
- Begin by preparing the rice as it requires the most time. In a small saucepan, combine the rice with 2/3 cup of water. Bring it to a boil with a tiny bit of salt. Reduce the heat to low, cover the saucepan, and cook until the rice is tender, for approximately 40 minutes.
- Meanwhile, cook the lentils as well. In another small saucepan, combine the lentils with a cup of water and follow the same steps as with the rice, but the lentils should be ready in about 20 minutes. Add more water if they seem dry. The cooking time for lentils can vary based on their age and dryness.
- Steam the edamame for 5 minutes and then set them aside.
- Once everything is cooked, place the brown rice, edamame, lentils, and arugula in a large bowl.
- In a small bowl, mix together the lemon juice, rosemary, and mustard until well combined. Gradually add the oil while stirring the dressing continuously. Season with salt and pepper to taste.
- Drizzle the dressing over the salad (the warmth of the dressing will complement the rice and lentils) and serve.
Summary:
- Calories: 1403 kcal
- Fat: 50 g
- Protein: 66 g
- Carbs: 182 g
- Potassium: 2158 mg
- Magnesium: 264 mg