Being Mrs. Pierce

Life as a wife, hiker, wanna-be chef, book-lover, traveler, and now, mom

Curried Lentil and Rice Salad (New Recipe #82) October 27, 2013

Filed under: Cooking — skpierce12 @ 3:07 PM
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Lentils are little, tasty morsels of nutrient-rich food. Yet I rarely eat them! Why? It’s not for lack of appeal, but rather for the simple fact that I have very few lentil recipes in my repertoire. And the few I do have are soups – until now. This lentil salad recipe from the WeightWatchers 15 Minute Recipes magazine is destined to be a part of the regular meal rotation in the Pierce household.

 

When reading through the recipe prior to making it, I was worried about the curry and vinegar being too strong. As a result, I decided to halve the dressing. This move indeed kept the salad from being too vinegar-y, but it also made the lentil-rice mixture a little dry. Next time, I may aim for ¾ of each of the dressing ingredients and see what results.  The recipe below includes the original ingredient amounts.

 

To boost the protein of the salad and turn it into a complete meal, ready to be packed for a weekday lunch, I mixed in cubed, cooked chicken breast. I found the salad tasted best at room temperature, but it is also good chilled.

 

With or without the chicken, the salad was delicious. John, especially, raved about it for days afterwards. Two months later, he still asks me when I am going to make it again! The recipe earned an enthusiastic 4 stars from us both.

 

Curried Lentil and Rice Salad

1 (8.5-oz) pouch microwaveable precooked basmati rice
½ cup golden raisins (I plumped mine before adding them to the mixture.)
½ cup thinly sliced red onion
¼ cup pine nuts, toasted
1 (17.6-oz) package refrigerated precooked lentils (I found this at Trader Joe’s.)
1 TB curry powder
2 TB roasted garlic rice vinegar
1/8 tsp salt
2 TB extra-virgin olive oil

1. Microwave rice according to package directions; place in a large bowl. Add raisins and next 3 ingredients; toss gently.

2. Combine curry powder, vinegar, and salt in a small bowl. Slowly add oil, stirring with a whisk.

3. Pour dressing over rice mixture; toss gently. Serve immediately, or cover and chill 2 hours.

Yield: 8 servings (serving size: about 2/3 cup). Per serving: 5 PointsPlus.

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One Response to “Curried Lentil and Rice Salad (New Recipe #82)”

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