Serves 8
Recipe from The Ultimate
Rice Cooker Cookbook
Husband-Tested in Alice’s
Kitchen
I love my rice cooker and use it
almost every day. I keep cooked brown
rice and French lentils in the fridge all the time so that we can make quick healthy salads or wraps anytime. If you do the
same, this meatless salad will be a cinch to make. Perfect for a Meatless Monday lunch!
Vinaigrette:
¾ cup olive oil
1/3 cup red wine vinegar
Kosher salt and freshly
ground pepper, to taste
Place the vinaigrette
ingredients in a jar. Cover the jar with
a lid and shake until the vinaigrette is well blended. Set aside.
Salad
1 cup dried French lentils,
rinsed and picked over
1 ½ teaspoons dried thyme or
2 sprigs fresh thyme
In a small saucepan, cover
lentils with water by 1 inch. Add the thyme.
Bring to a boil. Reduce heat and simmer, partially covered, until
lentils are tender but still holding their shape, 20 to 25 minutes. Drain
well. Place in a large salad bowl and
add the following ingredients:
2 cups cooked brown jasmine rice, room temperature *
3 scallions, chopped or ¼
cup minced fresh chives
½ cup finely chopped celery
1/3 cup finely chopped red
onion
3 Tablespoons fresh Italian
parsley, chopped
3 Tablespoons chopped golden
raisins
3 Tablespoons chopped
walnuts
5 oz. goat cheese, crumbled
(to be tossed in just before serving)
Toss the salad with enough
vinaigrette to coat lightly. (You will have some vinaigrette left to use
for something else.) Let the salad stand at room temperature for 1 hour
before serving or cover tightly and chill overnight in the fridge. Serve the salad at room temperature, adding
the goat cheese right before serving.
Spray the rice cooker bowl with oil or lightly coat the bowl with oil. Add the above ingredients. Set the cooker to the brown rice setting, press start and there you are!
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