Lentil, Rice and Carrot Salad
Prep Time
Serves
Cooking Mode
1 jasmine rice
2 lentils, drained and rinsed
3 carrots, finely chopped
2 celery, finely chopped
½ finely diced red onion
½ chopped fresh basil
⅓ mandarin ginger vinaigrette
¼ pecan pieces, toasted
1 jasmine rice
2 lentils, drained and rinsed
3 carrots, finely chopped
2 celery, finely chopped
½ finely diced red onion
½ chopped fresh basil
⅓ mandarin ginger vinaigrette
¼ pecan pieces, toasted
Directions
1Cook rice according to package directions. When rice is cooked, spread on a baking sheet to cool.
2Combine cooled rice, lentils, carrots, celery, onion and basil. Add dressing and toss to combine. Salad can be prepared to this point, covered and refrigerated, up to 2 days. Just before serving, sprinkle with nuts.
Tips
1
Pour prendre de l’avance, faire les étapes 1 et 2 la veille, couvrir et réfrigérer. Ramener les coupes à température ambiante avant de suivre l’étape 3.
Disclaimer
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Personal Note
Personal Note
