Lentil and Rice Salad

Ingredients

• Lentils

  Raw

  ¼ cup 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

  ¼ cup sprigs or 2g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Parsley

  Raw

  ¼ cup or 15g

• Cucumber

  With peel, raw

  ½ cucumber (8-1/4") or 151g

• White rice

  Long-grain, regular, raw, unenriched

  1 cup or 185g

• Scallions

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

  4 medium (4-1/8" long) or 60g

Directions

1. Bring water, 1 tablespoon oil, and salt to a boil in a 2-quart saucepan, then stir in rice. Return to a boil and cover pan. Reduce heat to low and simmer rice until water is absorbed and rice is tender, about 15 minutes. Fluff rice with a fork and let stand, covered, 5 minutes.
2. While rice is simmering, cook lentils in a saucepan of boiling water until just tender, 15 to 20 minutes. Drain in a sieve.
3. Spread rice and lentils in a shallow baking pan and cool 10 minutes. Transfer to a bowl and toss gently with remaining 2 tablespoons oil, remaining ingredients, and salt and pepper to taste.

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