Bonus! Featured recipe from Marilu’s table * Rice and lentil salad
Today we have a bonus recipe. It’s perfect for the holiday weekend when you need a delicious picnic salad (seriously, the potato salad and cole salad and bean salad is getting old). This grain and legume combination works great as a cold dinner entree with some nice sliced tomatoes but it would also make a nice side dish. Take this along when you’re invited to a summer party, and you’ll always have something filling to eat.
Variations: Add one shredded carrot, or 1 small diced zucchini, or 1 small cucumber, peeled, seeded and diced.
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Rice and Lentil Salad
Blue * Serves 8
2 cups cooked brown rice
1 can lentils, drained and rinsed (or 2 cups cooked lentils)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1 shallot, diced
white wine vinaigrette (recipe below, use whole recipe)
2 Tablespoons fresh parsley
6-7 basil leaves sliced in chiffonade
Combine first 5 ingredients in a bowl. Add vinaigrette and salt and pepper to taste. Toss to coat.
Add parsley and basil just before serving and toss once more.
White Wine Vinaigrette
1 teaspoon honey (or agave for vegans)
1 teaspoon mustard
1/3 cup white wine vinegar or champagne vinegar
1/2 cup olive oil
salt and pepper to taste
Whisk together the honey, mustard and vinegar. Add salt and pepper. Add oil in a stream while whisking, until emulsified.
