Lentil and Rice Salad

Ingredients

• Lentils

  Raw

  4 tbsp or 48g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ½ tsp or 3g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Lemon juice

  Raw

  2 tbsp or 30g

• Dill

  Fresh

  4 tbsp or 2g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Parsley

  Raw

  4 tbsp or 15g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

Directions

1. Bring water, one-third of the oil, and salt to a boil in a 2-quart saucepan, then stir in rice. Return to a boil, cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 15 minutes. Fluff with a fork and let stand, covered, 5 minutes.
2. While rice simmers, cook lentils in boiling water until just tender, 15 to 20 minutes. Drain well.
3. Spread rice and lentils on a shallow baking pan to cool for 10 minutes. Then, transfer to a bowl and toss with the remaining oil, lemon juice, dill, cherry tomatoes, parsley, cucumber, scallions, and season with salt and pepper to taste.

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