Lentil Rice Salad recipe

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Ingredients

1 ¾ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
½ cup uncooked long grain white rice
⅓ cup dried lentils
2 tablespoons chopped fresh parsley
1 dash ground red pepper
1 stalk celery, sliced
1 medium red onion, chopped
½ cup diced green pepper or red pepper
½ cup fat free vinaigrette dressing
6 large leaf (blank)s lettuce leaves

Nutrition Info

137.5 calories
carbohydrate: 28.8 g
cholesterol: 1.5 mg
fat: 0.5 g
fiber: 4.3 g
protein: 4.7 g
saturatedFat: 0.1 g
servingSize: -
sodium: 490.1 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the broth to a boil in a 2-quart saucepan over medium-high heat. Stir in the rice and lentils. Reduce the heat to low. Cover and cook for 20 minutes or until done. Let stand for 5 minutes or until the liquid is absorbed.

  2. Toss the lentil mixture, parsley, ground red pepper, celery, onion, green pepper and vinaigrette in large bowl until coated. Cover and refrigerate for at least 2 hours or overnight. Season to taste. Serve on the lettuce leaves.

Recipe Yield

6 servings

Recipe Note

Here's a great make-ahead side dish that makes a wonderful addition to a buffet, picnic or barbecue. Its subtle flavors will complement just about any main course and are sure to impress your guests!

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