Name: Wild Rice and Lentil Salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 6
Ingredients: 1 cup wild rice, rinsed; 1 cup green lentils, rinsed and picked over; 4 cups vegetable broth, divided; 1 bay leaf; 1 medium red onion, finely diced; 2 stalks celery, finely chopped; 1 large carrot, peeled and diced; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh mint, chopped; 1/3 cup dried cranberries; 1/3 cup toasted walnuts, roughly chopped; 3 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; Salt and freshly ground black pepper to taste

Instructions

Cook the wild rice

In a medium saucepan, combine the wild rice with 2 1/2 cups of vegetable broth and the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and has burst open. Drain any excess liquid and remove the bay leaf.
Prepare the lentils

While the rice is cooking, combine the lentils with the remaining 1 1/2 cups of vegetable broth in another saucepan. Bring to a boil, then reduce heat to a simmer and cook, uncovered, for 20-25 minutes until tender but not mushy. Drain any excess liquid and let cool.
Make the dressing

In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard until well combined. Season with salt and pepper to taste.
Combine salad ingredients

In a large bowl, combine the cooked wild rice, lentils, diced red onion, chopped celery, diced carrot, chopped parsley, and mint. Mix gently to combine.
Add finishing touches

Pour the dressing over the salad and toss gently to coat all ingredients evenly. Add the dried cranberries and toasted walnuts, then toss again to distribute.
Season and rest

Season with additional salt and pepper if needed. Allow the salad to rest for at least 15 minutes before serving to let the flavors meld together.

Wild Rice and Lentil Salad

Ingredients

Instructions

Nutritional Information