Beluga Lentil and Basmati Rice Salad
This rice salad boasts some unique flavors in the form of beluga lentils, crispy shallots, pistachio and an orange vinaigrette!
Servings: 2 -3
Calories: 485kcal
Ingredients
For the salad:
- ¼ cup beluga lentils
- ½ cup basmati rice
- 1 ¼ cups water divided
- pinch of salt
- ½ cup grape tomatoes halved
- ⅓ cup diced English cucumber
- ¼ cup shelled pistachios
- ¼ cup feta cheese
- ½ teaspoon orange zest
- ¾ cup shallots thinly sliced into rings
- 2 tablespoon flour
- ¼ cup avocado or olive oil
For the vinaigrette:
- 2 tablespoon fresh orange juice
- ½ tablespoon champagne vinegar
- ½ teaspoon orange zest
- ½ teaspoon honey
- ½ teaspoon finely minced shallot
- 2 tablespoon extra virgin olive oil
Instructions
- Cook the lentils. Pick any debris out of the lentils then add lentils and ½ cup water to small saucepan, preferably one with a glass lid. Cover and bring to a gentle simmer. Cook for 25 minutes or until lentils are tender and water is absorbed. Remove from heat and let cool slightly.
- Cook the rice. Add rice, ¾ cup water and salt to a medium saucepan. Bring to a boil then cover and reduce heat to medium-low. Simmer for 10-12 minutes until water is absorbed. Transfer rice to a medium mixing bowl.
- Make the vinaigrette. While the lentils are looking mix the orange juice, vinegar, honey, minced shallot and orange zest in a small bowl. Whisk in the oil until well combined. Set aside.
- Fry the shallots. Toss the shallots and in the flour to coat. Heat ¼ cup oil in a medium non-stick skillet over medium heat. Add the shallots to the pan and spread into a single layer. Cook for 3 minutes until they begin to turn golden brown. Carefully flip using a pair of tongs and continue to cook for an additional 2 minutes. Remove from pan and drain on a plate lined with a paper towel.
- Assemble the salad. Add the lentils, tomatoes and cucumber to the bowl with the rice. Mix well. Add the pistachios, feta, orange zest and dressing. Toss to coat everything. Divide between 2-3 serving bowls and top with crispy shallots just before serving.
Notes
If you don't want to fry the shallots you can buy high-quality crispy onions, I like Whole Foods 365 brand, and toast them for a few minutes to get them extra crispy.
Nutrition
Serving: 3/4 cup | Calories: 485kcal