This recipe screams flavor where powerful pine nuts mingle with roasted red pepper.  The flavor improves with age so I‘d suggest making this recipe a day before serving. Chances are you have most of these ingredients on hand to prepare. This vegetarian recipe is compliments of Rachelle Wood Nutrition and online weight loss program See Results.

Brown Rice and Lentil Salad

½ cup green or brown lentils
½ cup brown rice, cooked
2/3 cup chopped roasted red pepper
½ cup crumbled feta cheese
1/3 cup toasted pine nuts
¼ cup chopped fresh parsley
4 TBSP extra virgin olive oil
2 TBSP red wine vinegar
2 TBSP lemon juice
1 garlic clove, minced
½ tsp dried mint
¼ cup group coriander
¼ tsp each salt and pepper

In saucepan, bring salted water to a boil; stir in lentils. Cover and reduce heat to low; simmer for about 25 minutes or until tender. Drain and transfer to a bowl. Add the cooked rice, red peppers, feta cheese, and pine nuts, to the lentils. In small bowl, whisk together parley, oil, vinegar, garlic, mint, coriander, salt and pepper. Pour over rice mixture and toss gently. Make ahead for a great lunch!

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