I love how a bit of creativity can make healthy also fun and enjoyable.After tasting brown rice, it seemed to me by comparison that white rice is (almost) tasteless!
This salad combines brown rice, lentils, a few fresh vegetables, and creamy feta cheese into a sustaining and textured salad.
Just for kicks, I added half a head of sumac-roasted cauliflower, and it was quite possibly the best decision of the day.
Loaded in fibre, vitamins, and wildly high in the nutrient department, this salad also packs great and is ideal prepared in advance and packed on the go.
1 cup brown rice
2 cups vegetable stock
1/2 cup crumbled feta cheese
1 cup brown lentils
1 bay leaf
4 cups water
4 green onions, thinly sliced
1 red pepper, diced
1/2 head roast cauliflower, diced
4 Tbsp olive oil
2 Tbsp vinegar
1/2 tsp thyme
1 tsp salt, and pepper, to taste
In a large saucepan, combine brown rice and hot stock.
Bring to a boil, reduce heat to low, cover and simmer for 35-40 minutes.
While rice is cooking, prepare lentils.
In a medium saucepan, combine the lentils, bay leaf and 4 cups of water.
Cover and bring to a boil.
Reduce heat and gently boil uncovered for 15 minutes or until the lentils are tender but still have a bite.
Drain the lentils and discard the bay leaf.
Transfer to a large bowl. Add the cooked rice, green onion, red pepper, roasted cauliflower, feta, oil, vinegar, thyme, salt and pepper and combine with a large spoon.