Ingredients
-
1
-
1
-
1
-
2
-
1 1/4
-
2 1/2
-
1
-
1
-
1/2
-
1/2
-
1
-
2
-
-
-
Directions
Lentil and Rice Salad, A wonderful light lunch or side dish I even chopped up some chicken and mixed it in for a light dinner with crusty bread Recipe courtesy Giada De Laurentis , A wonderful light lunch or side dish I even chopped up some chicken and mixed it in for a light dinner with crusty bread Recipe courtesy Giada De Laurentis
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Steps
|
1
Done
|
Heat 1 Tablespoon of Oil in a Large Saucepan. Add the Carrot, Onion, and Garlic and Saute Until the Onion Is Translucent, About 5 Minutes. |
|
2
Done
|
Stir in the Lentils. |
|
3
Done
|
Add 2 1/2 Cups of Broth and Bring to a Boil Over High Heat. Decrease the Heat to Medium-Low. Cover and Simmer Gently Until the Lentils Are Just Tender, About 15 Minutes. Drain Well. Transfer the Lentils to a Large Bowl. |
|
4
Done
|
Meanwhile, Bring the Remaining 2 Cups Broth and Bay Leaf to a Boil in a Medium Saucepan Over High Heat. Add the Rice and Return the Broth to a Simmer. Cover and Simmer Gently Over Low Heat Until the Rice Is Tender and the Liquid Is Absorbed, About 20 Minutes (do not Stir the Rice as It Cooks). |
|
5
Done
|
Remove the Saucepan from the Heat. Fluff the Rice With a Large Fork. Transfer to the Bowl With the Lentils. |
|
6
Done
|
Add the Olives, Parsley, Thyme, and Lemon Peel. Toss the Rice Mixture With the Remaining 3 Tablespoons Oil to Coat. |
|
7
Done
|
Season, to Taste, With Salt and Pepper. |
|
8
Done
|
Serve Warm or at Room Temperature. |
