Name: Lentil and Rice Salad
Yield: Makes 4 servings
Ingredients: 1 1/2 cups water; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon salt; 1 cup long-grain rice; 1/4 cup dried lentils, picked over; 4 scallions, chopped; 1/4 cup chopped fresh flat-leaf parsley; 1/4 cup chopped fresh dill; 1/2 English cucumber, seeded and diced (1 cup); 2 tablespoons fresh lemon juice; 1 cup yellow pear or cherry tomatoes, halved

Tabbouleh is made with bulgur, but we decided to shake things up a bit by mixing tabbouleh flavors (parsley, tomato, and lemon) with rice and lentils, a common Middle Eastern pairing. Served chilled or at room temperature, the salad is terrific with any meat, poultry, or fish. You could add chickpeas, corn, or more lentils for a vegetarian main course.

Active time: 30 min Start to finish: 40 min

Recipe notes

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