Sos Brown Rice and Lentil Salad

Name: Sos Brown Rice and Lentil Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 1 cup long grain brown rice; 1 cup lentils (brown, not the red or you will have mush); 1/2 cup thinly sliced green onion; 1 cup sliced celery; 1 tablespoon parsley, chopped; 6 tablespoons rice vinegar; 2 teaspoons honey; 2 -3 tablespoons chopped fresh tarragon or 1 1/2 tablespoons dried tarragon; 2 cloves peeled garlic; salt and pepper; 1 cup canola oil or 1 cup olive oil

Submitted by mangomom

"I found this recipe in the LA Times Culinary SOS column years ago, and it is a favorite of ours. I remember the description said it was addictive, and it certainly is!"

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Ready In:: 40mins
Ingredients:: 11
Serves:: 6-8

ingredients

Salad
1 cup long grain brown rice
1 cup lentils (brown, not the red or you will have mush)
¹⁄₂ cup thinly sliced green onion
1 cup sliced celery
1 tablespoon parsley, chopped
Tarragon Dressing
6 tablespoons rice vinegar
2 teaspoons honey
2 -3 tablespoons chopped fresh tarragon or 1 1/2 tablespoons dried tarragon
2 cloves peeled garlic
salt and pepper
1 cup canola oil or 1 cup olive oil

directions

Cook rice according to package directions, then rinse in cold water and drain. (I don't usually do the rinse, but it is good to chill the rice before mixing the salad).
Rinse the lentils and cook in 4 cups boiling water for 15 to 20 minutes until tender. Drain well.
While the rice and lentils are cooking, make the dressing by combining all but the oil in a blender. Puree, then add the oil in a thin stream and continue to blend until completely emulsified.
Combine rice and lentils, then add celery, green onion and parsley.
Mix with 1 cup (there will be some left over) of the tarragon dressing.
refrigerate until ready to serve, then adjust seasonings to taste.
Serve cold or at room temperature on a bed of lettuce, with remaining dressing on the side if desired.

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RECIPE SUBMITTED BY

mangomom

I am the mom of three sons, the oldest of which is away at collage. I love to cook and love hunting through this website for new recipes to try! Although not actually a vegetarian, most of my cooking is meatless as I have never been particularly fond of handling meat. The last couple years I have been branching out into vegan cooking and have found some yummy recipes here. Fortunately, my boys are game to try new stuff, and are probably the only kids among their friends to request things like lentil loaf or seitan stew for dinner! I am very lucky to have a hubby who likes to garden as much as I like to cook, and he keeps me well supplied with fresh veggies and herbs--obviously the ideal symbiotic relationship! Living in Hawaii, the growing season is pretty much year round, so we're pretty spoiled that way.

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