Real African Dishes: [MC-AllEthnic-Recipes] Black Rice and Red Lentil Salad

Tuesday, January 31, 2012

[MC-AllEthnic-Recipes] Black Rice and Red Lentil Salad - Asian

* Exported from MasterCook *

Black Rice and Red Lentil Salad

Recipe By :"The Very Best of Recipes for Health" by Martha Rose Shulman
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup black rice -- like Forbidden Rice or Lundberg Black Japonica
1 1/4 cups water
Salt -- to taste
1/2 cup edamame -- fresh or frozen edamame
1/2 cup red lentils -- soaked in cold water to cover for 2 or 3 hours and drained
1/4 cup broken walnuts
1 tablespoon seasoned rice vinegar
1 tablespoon fresh lime juice
1 Pinch cayenne -- (optional)
1 teaspoon finely chopped fresh ginger -- or grated
Soy sauce -- to taste (optional)
1 tablespoon dark sesame oil -- or walnut oil (substitute olive oil or grapeseed oil if you are allergic to tree nuts or sesame seeds)
2 tablespoons grapeseed oil
2 tablespoons chopped cilantro

1. Combine the rice, water and salt to taste in a small saucepan and bring
to a boil. Cover, reduce the heat and simmer 40 to 50 minutes, until all
of the liquid in the pan has been absorbed by the rice. Remove from the
heat. Remove the lid, place a clean dish towel over the pan and return the
lid. Let sit for 10 to 15 minutes.

2. Meanwhile, if using frozen edamame, cook it, following the directions
on the package.

3. In a medium bowl, toss together the rice, edamame, lentils, walnuts and
cilantro. In a small bowl or measuring cup, whisk together the rice
vinegar, lime juice, ginger, soy sauce, cayenne, sesame or walnut oil and
grapeseed oil. Toss with the salad. Refrigerate in a bowl or in containers
until ready to take to work or eat.

Yield: 4 generous servings.

Advance preparation: This will keep for 4 days in the refrigerator.

Nutritional information per serving (4 servings): 343 calories (42% fat);
2 grams saturated fat; 10 grams polyunsaturated fat; 3 grams
monounsaturated fat; 0 milligrams cholesterol; 39 grams carbohydrates; 6
grams dietary fiber; 53 milligrams sodium (does not include salt to
taste); 13 grams protein

This colorful mixture is hard to resist, with its contrasting chewy and
crunchy textures and the nutty Asian dressing. Black rice, high in
antioxidant-rich anthocyanins, is now a staple in my pantry.

Jan 24, 2012

Source:
"Recipes for Health, New York Times, Jan 24, 2012"
S(Formatted by Chupa Babi):
"Jan 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 380 Calories; 18g Fat (41.7%
calories from fat); 16g Protein; 41g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 12mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 2367 0 0 3594 0 905471 0 0 0 0 0 0 0 0