WILD RICE AND LENTIL SALAD

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I love Sundays, I love them more because for me, they are special, and I hardly get them to myself within a month. But more importantly, Sundays bring some sense of tranquillity, the hours seem to go by slowly giving us time to relax, there are fewer people that are driving on the roads and also one can notice fewer people walking on the streets and all these are attributes of a perfect Sunday.  In fact, a perfect Sunday brings about a mood that allows people to do some soul searching in solitude and an opportunity to connect to the higher power. For some reason, in a state of Sunday calmness, I tend to remember to cook the meals or test recipes that I have been postponing during the week, and I am also able to write down all the recipes on the same day. And seemingly, nothing else matters but being in the present moment and experience everything that it brings. If you are reading this, I hope you had a wonderful Sunday, and that you were 100% present in whatever that you were doing, bearing in mind that  some Sundays are more perfect than others, but there’s always the hope of next time.

On this Sunday, I retested the churros recipe, which I have been postponing for some time, I also created wild rice and lentil salad, as well as the exotic tomatoes with arugula and walnut pesto. I loved everything about each of these recipes, more than anything, it’s the healthy eating balance that they bring, besides the churros of course but I unapologetically enjoyed them too. So, let’s get down to the recipes:

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INGREDIENTS

1 Cup Wild Rice

1 Cup Lentils, (canned and organic)

2 – 3 Tablespoons Olive Oil

6 Salad Spring Onions

2 Cloves of Garlic

1 Tablespoon Fresh Parsley, extra for garnish

1 Teaspoon Fresh Thyme

1\2 Teaspoon Aniseeds

1 Teaspoon Garam Masala Spice

½ Teaspoon Salt

Black Pepper

2/3 Cup Cucumber, diced

2 Medium Carrots, grated

 

DRESSING

2 Tablespoons Olive Oil

4 Tablespoons White Wine Vinegar

Salt and Pepper

2 – 3 Teaspoons Honey

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METHOD
  1. Cook rice according to packet instructions.
  2. Roughly chop the onions and finely chop garlic.
  3. In a large frying pan, heat oil and add onions and aniseeds, sauté for 3 minutes.
  4. Add garlic, parsley and thyme, followed by garam masala spice and season with salt. Sauté for 2 minutes.
  5. Add 2 cups of rice from the cooked rice, and a cup of lentils from canned lentils, stir and season with salt and pepper.
  6. Check for Seasoning, add salt and pepper if needed.
  7. Transfer to a serving dish, add carrot and cucumber, stir and garnish with roughly chopped parsley.
  8. To make the dressing: pour oil and vinegar into a measuring jug or bowl, add salt and pepper, then stir with a fork or small whisk until the salt dissolves.
  9. Add honey and stir until it completely dissolves.
  10. Serve with the rice salad by either dressing the salad or put it on the side let people dress the salad themselves.

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