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Lentil Wild Rice Winter Salad

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: salad, healthy, glutenfree, vegan, vegetarian
  • Method: stove top, salad
  • Cuisine: Salad, American

Description

Lentil Wild Rice Winter Salad! This salad is SO delicious and perfect for the winter. Arugula, wild rice, lentils, pomegranates, mint and caramelized shallots. Vegan and Gluten-Free.


Scale

Ingredients

  • 4 medium shallots, thinly sliced
  • 1/4 cup olive oil, divided
  • 1 cup wild rice blend (I used a blend of wild rice, brown rice and red rice)
  • 1 cup brown lentils
  • 4 cups vegetable broth (or water)
  • 1/2 cup pomegranate seeds
  • 6 ounces arugula leaves
  • 1/2 cup blanched almond slivers
  • 1/2 cup torn mint leaves
  • 1 tablespoon balsamic vinegar
  • salt/freshly cracked black pepper

Instructions

  1. Peel and slice shallots as thinly as possible. Heat 2 tablespoons of olive oil in a medium saute pan over medium-low heat and add the shallots and a pinch of salt. Cook, stirring often, until shallots are very caramelized and browned, about 30-45 minutes.
  2. While the shallots are cooking, make the rice. In a medium saucepan with a tight fitting lid, combine rice, lentils, broth, and 1/2 teaspoon salt if using water. Bring everything to a full boil then lower heat, just enough to maintain a slow, steady simmer. Continue cooking until rice and lentils are tender and liquid is absorbed, about 45 minutes. Turn off heat and let stand for a few minutes.
  3. While the lentils are cooking, heat a dry saute pan over medium heat and add the almond slivers and cook over medium heat, stirring for 2-3 minutes until almonds are lightly browned, taking care not to burn.
  4. Assemble! Place the arugula and 1 cup of the rice/lentil mixture, almonds and torn mint leaves together in a salad bowl and lightly toss. Transfer to individual bowls/platter and top with the remaining rice/lentils and pomegranate seeds. Whisk together the remaining 2 tablespoons olive oil and balsamic vinegar together and drizzle over the salad. Garnish with flaky sea salt (like Maldon) and freshly ground black pepper.

Keywords: salad, healthy, glutenfree, vegan, vegetarian, lentils, wild rice