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My review
Lentil Rice Salad
206
Campbell's Kitchen
"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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Ingredients
2 h 35 m servings 137Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
Read all reviews 3Most helpful
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8/4/2015
Overall this was well received. I used orange lentils because they are so much more appealing to look at. My lentils and rice were a little sticker than I had hoped for. Next time I would e...
8/22/2015
This won't be a repeat at my house. The lentils weren't finished cooking when the rice was done.
8/15/2015
Nice and refreshing. I couldn't bear the thought of all that raw onion, so I put it in with the rice and lentils when they were half done. Used dried parsley instead of fresh. Thanks for the rec...