Feeling High With Lettuce Eat (Part 6) - Persian lentil and rice salad

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Persian lentil and rice salad

·         Makes 8 side salads

·         Prep 15 minutes

·         Cook 21 minutes

Ingredient

·         1 cup uncooked jasmine rice

·         8 oz (1¼ cups) red lentils

·         3 tbsp extra-virgin olive oil

·         3 tbsp pomegranate molasses (see Note)

·         1¼ tsp salt

·         3 cups packed baby spinach, chopped

·         1 cup fresh mint, chopped

·         1 cup dried cherries

·         1 cup walnuts, toasted and chopped

·         ½ cup crumbled feta

Red lentil

Red lentil

Recipe

·         Cook rice per package directions. Cool 15 minutes in lidded pot. Fluf , then transfer to a rimmed baking sheet. Cool in refrigerator.

·         Meanwhile, bring a separate pot of water to a boil. Add lentils. Return to a boil; cook 6 minutes. Drain and rinse under cold water until cool.

·         In a large bowl, whisk together oil, pomegranate molasses and salt. Stir into cooled rice and lentils. Gently fold in spinach, mint, cherries, walnuts and feta. Serve at room temperature or chilled.

Note Can’t find pomegranate molasses? Whisk together 1 tbsp honey with 2 tbsp pure pomegranate juice.

Per serving 358 cal; 15g fat (3g sat); 12g pro; 44g carb; 8g fiber; 489mg sodium; 8mg chol

Persian lentil and rice salad

Persian lentil and rice salad

 
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