Wild Rice & Lentil Salad
Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 1 clove garlic, crushed
- 2 carrots, or sliced finely on a mandoline
- 6 spring onions
- 1 large beetroot, or sliced finely on a mandoline
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 420grams can lentils
- 100grams feta
- 1/3 cup walnuts
- 1 cup wild rice blend
Nutrition per serving
1520kJ / 363Cal
1520 Kilojoules or 363 Calories
17% of daily energy intake*
Protein
9.0grams
Fat
27.3grams
Carbs
19.7grams
Sugars
3.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Bring 2 cups of water to the boil in a saucepan. Add the rice, cover and reduce heat to medium. Cook for 30 minutes or until the water has been absorbed and rice is tender. Transfer to a bowl, add lentils and toss through with a fork. Set aside to cool.
Step 2 of 2
Meanwhile, prepare dressing by whisking together oil, vinegar and garlic in a jug. Add carrot, beetroot and dressing to the lentil and rice mixture and toss through. Top with feta, spring onion and walnut and serve.
Categories
- Pescatarian
- Salads
- High fibre
- Seafood free
- Low salt
- Vegetarian
- Lentil salad
- Rice
- Egg free
- Low sugar
- European
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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