cooksimple.com

This is a really great salad. I took it for lunch three days in a row and it was as good on the third day as on the first. Overall, a great and healthy lunch salad.

Ingredients

• 1 ½ cups water
• 1 cup long-grain rice
• ½ teaspoon salt
• ½ cup French green lentils
• ¼ cup finely chopped green onions
• 3 tablespoons red-wine vinegar
• 2 tablespoon fresh lemon juice
• 1 orange
• 1/3 cup dried cranberries
• 1/8 cup olive oil
• 1/3 cup chopped fresh flat-leaf parsley

Directions

Make the rice. Bring water, rice, and salt to a boil in a heavy saucepan. Boil uncovered until steam holes appear and surface looks dry - about 8 minutes. Reduce heat to low and cook, covered, for another 15 minutes.

Cook the lentils. While the rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender; drain.

Begin the dressing. Stir together the green onions, vinegar, and lemon juice and let stand. Remove the peel and pith of the orange (this is easiest with a knife). Cut sections free from membranes and cut sections in half. Squeeze any extra orange juice into the dressing.

Finish it off. Toss warm rice with lentils, dressing mixture, oranges, cranberries, oil, and parsley and season with salt and pepper.

Notes

This keeps well in the fridge for 4 days. On the third and fourth days, if the salad seems a little dry, add a few drops of lemon juice.

Servings: 4