LENTIL AND RICE SALAD

Lentil and Rice Salad image

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 cups water
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 cup long-grain rice
1/4 cup dried lentils, picked over
4 scallions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1/2 English cucumber, seeded and diced (1 cup)
2 tablespoons fresh lemon juice
1 cup yellow pear or cherry tomatoes, halved

Steps:

Bring water, 1 tablespoon oil, and salt to a boil in a 2-quart saucepan, then stir in rice. Return to a boil and cover pan. Reduce heat to low and simmer rice until water is absorbed and rice is tender, about 15 minutes. Fluff rice with a fork and let stand, covered, 5 minutes.
While rice is simmering, cook lentils in a saucepan of boiling water until just tender, 15 to 20 minutes. Drain in a sieve.
Spread rice and lentils in a shallow baking pan and cool 10 minutes. Transfer to a bowl and toss gently with remaining 2 tablespoons oil, remaining ingredients, and salt and pepper to taste.

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