Note: In streamlining my life and online activities, I've deleted my "I Love Lentils" blog and have imported the posts into this blog. Look for future "I Love Lentils" posts here.
I've been experimenting with a cold lentil-brown rice salad, having been inspired both by Mark Bittman (In a post on Bitten, Mark Bittman shares a lentil salad recipe inspired by that of L'Ambassade d'Auvergne, Paris, with bacon and mustard) and by members of my online vegetarian community. Here is what I have so far, though, oddly I like it warm better. I think that means it needs some additional flavor to really stand out when it's cold.
Lentil-Brown Rice Salad
1 cup lentils, rinsed and picked over
2 cups brown rice, cooked
1/2 cup feta
8 oz can black olives
salt, pepper to taste
Cook lentils in boiling water (unsalted) for approximately 10 minutes or until al dente (or to your liking. I like mine with just a little resistance). Drain and rinse. Add rice, feta, and olives while still warm so that feta partially melts. Season with salt and pepper.
Suggestions have been made for a squeeze of lemon and some fresh herbs like parsley but I haven't tried that yet. I had also considered a splash of balsamic vinegar, next time.
The recipe sounds great, but not nearly as interesting as all the people you are all rolled into one.
ReplyDeleteI was once a male version of you except that I didn't stay at home, and the PhD is in religious studies.
All good wishes!
david albert farmer