Weekly Recipe Round-Up: Brown Rice & Lentil Salad with Cucumber and Dill

This quick and filling salad is an excellent source of vitamin B1, which supports mental function (more brain boosters!) and helps regulate metabolism. Lentils are legumes and a great source of protein and fiber — the best food combination to curb cravings.

Makes 6 serving(s)

Ingredients

1 cup uncooked brown rice or 2 ½ cups cooked brown rice
2/3 cup uncooked lentils or 2 cups cooked lentils
2 cups chopped seedless cucumber (about 2 medium)
1 cup grated carrot (about 2 medium)
2 tablespoons chopped fresh dill (optional)
2 tablespoons chopped fresh chives (optional)
½ cup rice wine vinegar
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon raw honey
½ teaspoon ground black pepper

Directions

If using dried rice and lentils, cook the rice and lentils according to the package instructions. (It is best to slightly undercook rice and lentils so that they better absorb the vinaigrette.)
In a large bowl, combine the cooked rice and lentils with the cucumber, carrot, and herbs (if desired).
Directions for Vinaigrette: In a small bowl, whisk together the vinegar, oil, salt, honey and pepper. Pour over the salad and toss well.
Nutrition

Calories 220
Total fat 6g
Protein 8g
Saturated fat 1g
Carbohydrates 36g
Sodium 358mg
Fiber 7g

Weekly Recipe Round-Up: Brown Rice & Lentil Salad with Cucumber and Dill

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