Brown Rice Beluga Lentils Spinach And Feta Salad Recipes

BROWN RICE, BELUGA LENTILS, SPINACH, AND FETA SALAD

Brown Rice, Beluga Lentils, Spinach, and Feta Salad image

This recipe was originally made using Orzo. I changed it to brown rice and beluga lentils in order to accommodate friends of mine with gluten intolerance. If you need to substitute for the beluga lentils, don't use brown or red as they tend to get too mushy. Green or french lentils should work well. This recipe is pretty...

Provided by Tracey Adams

Number Of Ingredients 9

Ingredients

2 c brown rice, cooked
2 c beluga lentils, cooked (dried beluga lentils can be purchased at williams-sonoma)
1 c scallion greens, thinly sliced
3 c baby spinach, chopped
1 c feta cheese, crumbled (or to taste)
3 Tbsp fresh squeezed lemon juice (about 1 lemon if using a citrus press)
1 lemon zest, grated
1/2 c extra-virgin olive oil (good quality)
salt and freshly ground black pepper to taste

Steps:

1. Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot rice and lentils and toss. Add chopped spinach and mix thoroughly until it begins to wilt and let cool. If using leftover rice, heat it in the microwave for about 60 seconds or until hot.
2. When cool add the rest of the ingredients, and salt and pepper to taste, if needed.

LENTIL-FETA SALAD

Lentil-Feta Salad image

This salad is hearty enough to be served as a main course. Beluga lentils work well in a cold salad because they're firm and tend to hold their shape. For a wonderful textural contrast, serve the salad with bread.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 14

Ingredients

1 cup beluga lentils, or French green lentils, rinsed and picked over
2 garlic cloves, halved lengthwise
1 bay leaf
2 celery stalks (about 1 cup), finely chopped
1 small red onion, cut into small dice
1 small red pepper, roasted, peeled, and cut into small dice
1 cup fresh flat-leaf parsley, finely chopped
1 tablespoon finely chopped fresh rosemary
1/3 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
4 ounces feta cheese (about 1 cup), coarsely crumbled
Salt and freshly ground black pepper, to taste
3 heads baby lettuce, for garnish
1 small cucumber, peeled, seeded, and cut into 1/8-inch slices

Steps:

Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay leaf. Simmer for 20 minutes, or until lentils are tender. Drain, and rinse lentils under cold water. Discard garlic and bay leaf. In a large bowl combine lentils, celery, onion, pepper, parsley, and rosemary.
In a small bowl, whisk together lemon juice and olive oil. Drizzle over lentil mixture, add feta, and stir gently to incorporate. Season with salt and pepper. Serve on a bed of baby lettuce, and garnish with cucumber slices.

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