Rice salad with lentils and roasted mushrooms


This salad is hearty enough to be served as a meal on its own or it can be part of a larger buffet.

Ingredients (serves 4)
- 1 cup long grain rice
- 400 g mushrooms, sliced
- 1/2 cup lentils, picked and washed
- 1 bay leaf
- a handful fresh parsley, chopped
- salt and pepper, to taste
- 3 Tablespoons extra virgin olive oil, plus more for roasting
- 2-3 Tablespoons balsamic vinegar

Boil the rice in plenty of water, drain, rinse with cold water and allow to drain completely. Cover the lentils with plenty of water, add the bay leaf and boil until tender. In an ovenproof dish, toss the mushroom slices with some olive oil, then roast at 400F until fork tender. In a large bowl combine the rice with the drained lentils and the roasted mushrooms (and their cooking oil), add the balsamic vinegar, olive oil and season with salt and pepper. Garnish with the fresh parsley and enjoy!



Share this:

, , , , , , ,