Black Rice and Lentil Salad on Spinach
Updated June 12, 2024
Andrew Scrivani for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 cup black rice
½ cups black (beluga) or green lentils, washed and picked over
2 ¾ cups water
Salt to taste
2 to 3 garlic cloves (to taste), minced
⅓ cup olive oil
1 teaspoon freshly ground cumin seeds
¾ teaspoon freshly ground coriander seeds
¼ teaspoon freshly ground cardamom seeds
Salt and freshly ground pepper to taste
¼ cup chopped fresh mint or parsley, or a combination
¼ cup chopped cilantro
¼ cup chopped dill
¼ cup chopped chives or green onions
¼ cup soaked split red lentils
3 tablespoons fresh lemon juice
1 bunch spinach, stemmed, washed thoroughly in 2 changes water and dried, or 1 bag baby spinach, rinsed and dried
4 or 5 radishes, sliced, for garnish
Nutritional analysis per serving (6 servings)
44 grams carbs; 330 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 6 grams fiber; 593 milligrams sodium; 10 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse rice and green or black lentils and combine in a medium saucepan with 2 ¾ cups water or enough to cover by 1 inch. Bring to a boil, add salt to taste (I use about 1 teaspoon), reduce heat and simmer 30 to 35 minutes, until rice and lentils are tender but not mushy. Place a strainer over a bowl and drain if there is still liquid in the pan (I like to add the broth to soups; you could also add some to the salad). Return lentils and rice to the saucepan and place a dishtowel across top of the pan. Return lid and let sit for 10 to 15 minutes. Transfer to a bowl.
- Step 2
Combine 3 tablespoons of the olive oil and garlic in a small frying pan or saucepan over medium heat. When garlic begins to sizzle, add spices. Stir together for about 30 seconds or until very fragrant, then remove from the heat and add to rice and lentils. Add chopped herbs, soaked red lentils, and 2 tablespoons of the lemon juice. Taste and adjust salt.
- Step 3
Whisk together remaining lemon juice and olive oil. Add salt and pepper to taste and toss with the spinach. Line a platter or wide bowl with the spinach, top with the rice and lentils, garnish with sliced radishes, and serve.
Private Notes
Comments
No don't cook them, red lentils turn to mush. Because I never plan ahead I usually just soak them for a few hours and they're just fine. They have a crisp fresh taste not unlike bean sprouts - not so surprising as you're half-way to making sprouts.
As I didn't soak the lentils for 2 hours, perhaps only 30 minutes, I decided that I would put the red lentils into the black rice during the 15 minutes the recipe said to let them rest. The lentils were a nice texture. Not too soft and a little firm. I skipped the green lentils as I didn't have any. I still really liked the recipe!
I did this salad as a one-dish summer supper. I topped it with goat cheese and used fresh herbs from our garden. Absolutely delicious.
I prepared the recipe as directed, but I find the black rice is not done enough. The black lentils are great. I probably will try again and cook the black rice first for a bit longer and then add the black lentils otherwise wonderful delicious.
The taste was delicious but my family didn’t like the texture. I might try wilting the spinach in the rice when covering with the towel and adding a yogurt sauce for some creaminess.
I came here to say that this is an amazing recipe and we loved it! Will definitely put this in rotation and will also try some of the suggestions from other cooks!