Spicy Lentil And Wild Rice Salad Recipe

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Spicy Lentil and Wild Rice Salad

Carolyn Haas


From The Greek Vegetarian
Living in Wisconsin, wild rice is easy to come by, baby lentils not so much! Making this with "regular" brown lentils!

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10 Min


40 Min


Stove Top


1 can(s)
wild rice, rinsed and soaked for 30 minutes
1 c
baby lentils, rinsed and drained
1/4 c
+2 tablespoons extra virgin olive oil
2 medium
carrots, washed, peeled, diced
2 medium
celery stalks, minced
2 clove
garlic, minced
1 tsp
cumin seeds, crushed
2-3 Tbsp
sherry vinegar
salt and pepper to taste

Directions Step-By-Step

Drain rice and place in pot with 4 cups salted water. Bring to boil, reduce heat and simmer covered for about 30-40 minutes until rice is tender. Remove and drain.
Meanwhile, put lentils in a pot, cover with 2 inches water. Bring to boil, reduce heat. Simmer, uncovered, until just tender for about 20 minutes. Skim foam from surface as lentils cook. Drain in colander and rinse.
While rice and lentils are cooking, heat 3 Tablespoons oil in a skillet and sauté carrots and celery until tender. Add garlic and cumin seeds and stir for 1 more minute. Remove from heat.
Place wild rice, lentils and veggies in serving bowl, toss to combine. Season with remaining olive oil, salt, pepper and sherry vinegar. Let stand 1 hour before serving.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: Greek
Dietary Needs: Vegetarian
Hashtags: #wild rice, #not-hot