Lentil and Rice Salad
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| Serves | 6 |
| Prep time | 2 hours, 30 minutes |
| Cook time | 20 minutes |
| Total time | 2 hours, 50 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Salad |
| Misc | Child Friendly, Pre-preparable |
| Occasion | Barbecue, Casual Party, Picnic |
Healthy, yummy rice and lentil salad.
Ingredients
- 500ml Home made vegetable stock (Refer to Basics Page)
- 1/2 cup Long grain rice
- 1/3 cup Dried lentils (washed)
- 2 tablespoons Chopped chives
- 2 Spring onions (finely chopped)
- 1 stick Celery (finely diced)
- 1/2 Cucmber (peeled and finely diced)
- 1/2 Carrot (finely diced)
- 2 tablespoons Sunflower oil
- 1 tablespoon Lemon juice substitute (Refer to Basics Page)
- Salt
- Lettuce leaves (to serve)
Directions
| 1. | In a medium saucepan add the stock and bring to the boil over medium-high heat. Stir in the rice and lentils. Reduce the heat to low. Cover and cook for 20 minutes or until rice is tender. Let stand for 5 minutes or until the stock is absorbed. Place into a large bowl and set aside to cool slightly. |
| 2. | Add the chives, spring onions, celery, carrot, cucumber, sunflower oil and lemon juice substitute and toss until evenly coated. Season to taste with salt. |
| 3. | Cover and refrigerate for at least 2 hours or overnight. |
| 4. | Serve on a bed of lettuce. |
Note
Moderate Salicylates, Low Glutamates, Low Amines
Refer to the Basics page for lemon juice substitute and vegetable stock recipes.
