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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 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 |
Directions:
1. Bring water, 1 tablespoon oil, and salt to a boil in a 2-quart saucepan, then stir in rice. Return to a boil and cover pan. Reduce heat to low and simmer rice until water is absorbed and rice is tender, about 15 minutes. Fluff rice with a fork and let stand, covered, 5 minutes.
2. While rice is simmering, cook lentils in a saucepan of boiling water until just tender, 15 to 20 minutes. Drain in a sieve.
3. Spread rice and lentils in a shallow baking pan and cool 10 minutes. Transfer to a bowl and toss gently with remaining 2 tablespoons oil, remaining ingredients, and salt and pepper to taste.
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