Black Rice and Red Lentil Salad
Published January 23, 2012
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup black rice, like Forbidden Rice or Lundberg Black Japonica
1 ¼ cups water
Salt to taste
½ cup fresh or frozen edamame
½ cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained
¼ cup broken walnuts
1 tablespoon seasoned rice vinegar
1 tablespoon fresh lime juice
Pinch of cayenne (optional)
1 teaspoon finely chopped or grated fresh ginger
Soy sauce to taste (optional)
1 tablespoon dark sesame oil or walnut oil (substitute olive oil or grapeseed oil if you are allergic to tree nuts or sesame seeds)
2 tablespoons grapeseed oil
2 tablespoons chopped cilantro
Nutritional analysis per serving
36 grams carbs; 331 calories; 3 grams monosaturated fat; 10 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 5 grams fiber; 390 milligrams sodium; 11 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
Combine the rice, water and salt to taste in a small saucepan and bring to a boil. Cover, reduce the heat and simmer 40 to 50 minutes, until all of the liquid in the pan has been absorbed by the rice. Remove from the heat. Remove the lid, place a clean dish towel over the pan and return the lid. Let sit for 10 to 15 minutes.
- Step 2
Meanwhile, if using frozen edamame, cook it, following the directions on the package.
- Step 3
In a medium bowl, toss together the rice, edamame, lentils, walnuts and cilantro. In a small bowl or measuring cup, whisk together the rice vinegar, lime juice, ginger, soy sauce, cayenne, sesame or walnut oil and grapeseed oil. Toss with the salad. Refrigerate in a bowl or in containers until ready to take to work or eat.
Advance preparation: This will keep for 4 days in the refrigerator.
Private Notes
Comments
I would cook the lentils briefly. Just soaking still leaves a starchy taste.
A good, healthy, simple recipe. I did not cook the lentils and do not think that cooking is at all necessary. I do think that it is important to rinse the lentils thoroughly, with several changes of water. Put the lentils in a bowl and run water over them. The water will be milky and frothy. Drain and repeat until the milkiness and foam are mostly gone. Then set them up to soak. They will not taste starchy.
This is very good. I substituted peas and added more than called for. I liked the sweetness they added.
What is the purpose of putting a towel over the rice after cooking?
I enjoyed this, but would probably cook the lentils the next time I make it because it did have a starchy taste like other comments noted. Otherwise, it’s filling and flavorful!
Great! I followed the instructions and found it to be a bit tart for my taste. I added 1/2 an orange, chopped into 1/4 inch chunks, and a few raisins and enjoyed it. Next time I make it I will rinse my lentils before soaking, or cook them just a little while and then let them sit and cool to see if it improves (I appreciated the other comments about soaking vs. cooking). I used up some wild rice that was sitting around in my pantry and it was excellent. Enjoy!