Another grab-and-go simple option that can easily be packed and carried as lunch. It’s also a great way to use up leftovers.
Makes 4 Servings of 1 cup each
Nutritional Information:
| Amount Per Serving | Calories: 250 |
| Total Fat | 8g |
| Cholesterol | 0mg |
| Sodium | 272mg |
| Total Carbohydrates | 36g |
| Dietary Fiber | 8g |
| Protein | 8g |
Rice and Lentil Salad |
Instructions:
In a large bowl, whisk vinegar, oil, shallot, mustard, paprika, salt and pepper in a large bowl. Add the rice, lentils, carrot and chopped parsley; stir well to combine. This rice and lentil salad keeps for up to 3 days in refrigerator. Makes 4 servings of one cup each. Ingredients:
Ingredients (Makes 4 servings) 2 cups cooked brown rice 11/3 cups cooked lentils 2 tablespoons extra-virgin olive oil 2 tablespoons sherry vinegar or red-wine vinegar 1 tablespoon finely chopped shallot 1 tablespoon Dijon mustard 1/2 teaspoon paprika, preferably smoked 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 carrot, diced 2 tablespoons chopped fresh parsley |
