portion control dinner plate

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

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