Pella Chronicle


October 19, 2012

Lentil and Rice Salad

Pella — 1 cup brown lentils

4 cups water

1 cup medium-grain rice

1 teaspoon coarse salt

1 teaspoon black pepper

2 tablespoons extra-virgin olive oil

2 large yellow onions, chopped

1 lemon, cut into wedges

1/4 cup chopped fresh parsley

1. Rinse lentils under cold water. Place in a large saucepan with water and cook over medium heat 25 minutes. Add rice, salt and pepper. Reduce heat to low, cover and cook 20 minutes. Drain excess water. Set aside.

2. Heat oil in a medium skillet over medium-high heat. Add onions and saute until golden brown. Stir half the onions into lentil mixture, reserving remaining half as garnish. Pour lentil mixture into a serving platter while hot and smooth top with the back of the spoon. Garnish sides of platter with lemon wedges to squeeze on top of each serving. Spoon remaining onions on top. Sprinklle parsley on top just before serving.

Serves 4.

Text Only
AP Video
Kerry: Humanitarian Cease-fire Efforts Continue Raw: Corruption Trial Begins for Former Va Gov. The Carbon Trap: US Exports Global Warming UN Security Council Calls for Gaza Cease-fire Traditional African Dishes Teach Healthy Eating 13 Struck by Lightning on Calif. Beach Baseball Hall of Famers Inducted Israel, Hamas Trade Fire Despite Truce in Gaza Italy's Nibali Set to Win First Tour De France Raw: Shipwrecked Concordia Completes Last Voyage Raw: Sea Turtle Hatchlings Emerge From Nest Raw: Massive Dust Storm Covers Phoenix 12-hour Cease-fire in Gaza Fighting Begins Raw: Bolivian Dancers Attempt to Break Record Raw: Israel, Palestine Supporters Rally in US Raw: Air Algerie Flight 5017 Wreckage Virginia Governor Tours Tornado Aftermath Judge Faces Heat Over Offer to Help Migrant Kids Kangaroo Goes Missing in Oklahoma More M17 Bodies Return, Sanctions on Russia Grow
Hyperlocal Search
Premier Guide
Find a business

Walking Fingers
Maps, Menus, Store hours, Coupons, and more...
Premier Guide