brown rice, beluga lentils, spinach, and feta salad
This recipe was originally made using Orzo. I changed it to brown rice and beluga lentils in order to accommodate friends of mine with gluten intolerance. If you need to substitute for the beluga lentils, don't use brown or red as they tend to get too mushy. Green or french lentils should work well. This recipe is pretty flexible so feel free to use your imagination.
prep time
cook time
method
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yield
8 side-dish servings
Ingredients
- 2 cups brown rice, cooked
- 2 cups beluga lentils, cooked (dried beluga lentils can be purchased at williams-sonoma)
- 1 cup scallion greens, thinly sliced
- 3 cups baby spinach, chopped
- 1 cup feta cheese, crumbled (or to taste)
- 3 tablespoons fresh squeezed lemon juice (about 1 lemon if using a citrus press)
- 1 - lemon zest, grated
- 1/2 cup extra-virgin olive oil (good quality)
- - salt and freshly ground black pepper to taste
How To Make brown rice, beluga lentils, spinach, and feta salad
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Step 1Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot rice and lentils and toss. Add chopped spinach and mix thoroughly until it begins to wilt and let cool. If using leftover rice, heat it in the microwave for about 60 seconds or until hot.
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Step 2When cool add the rest of the ingredients, and salt and pepper to taste, if needed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Diet:
Vegetarian
Diet:
Gluten-Free
Tag:
#Healthy
Keyword:
#rice
Keyword:
#gluten-free
Keyword:
#lentils
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