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Lentil Rice Salad

Rated as 3 out of 5 Stars

"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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2 h 35 m servings 137
Original recipe yields 6 servings


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  1. 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.
  2. 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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Nutrition Facts

Per Serving: 137 calories; 0.5 28.8 4.7 1 490 Full nutrition

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Read all reviews 3
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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...

This won't be a repeat at my house. The lentils weren't finished cooking when the rice was done.

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...