Pella Chronicle

October 19, 2012

Lentil and Rice Salad

Staff Writer
American Profile

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.