Pella Chronicle

Food

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.

1
Text Only
Food
Features
Facebook
AP Video
Disabled Veterans Memorial Nearing Completion Last Mass Lynching in U.S. Remains Unsolved Home-sharing Programs Help Seniors Ex-NYC Mayor: US Should Allow Flights to Israel Clinton: "AIDS-Free Generation Within Our Reach" Judge Ponders Overturning Colo. Gay Marriage Ban Airlines Halt Travel to Israel Amid Violence NYPD Chief Calls for 'use of Force' Retraining VA Nominee McDonald Goes Before Congress Bush: Don't Worry, Sugarland Isn't Breaking Up US Official: Most Migrant Children to Be Removed Police Probing Brooklyn Bridge Flag Switch CDC Head Concerned About a Post-antibiotic Era Raw: First Lady Says `Drink Up' More Water Courts Conflicted Over Healthcare Law Holder Urges Bipartisanship on Immigration Raw: Truck, Train Crash Leads to Fireball US Airlines Cancel Israel Flights Obama Signs Workforce Training Law Crash Victims' Remains Reach Ukraine-held City
Hyperlocal Search
Premier Guide
Find a business

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