Prep 10 mins
Cook 30 mins
I found this recipe in the LA Times Culinary SOS column years ago, and it is a favorite of ours. I remember the description said it was addictive, and it certainly is!
- 1 cup long grain brown rice
- 1 cup lentils (brown, not the red or you will have mush)
- 1⁄2 cup thinly sliced green onion
- 1 cup sliced celery
- 1 tablespoon parsley, chopped
- 6 tablespoons rice vinegar
- 2 teaspoons honey
- 2 -3 tablespoons chopped fresh tarragon or 1 1⁄2 tablespoons dried tarragon
- 2 cloves peeled garlic
- salt and pepper
- 1 cup canola oil or 1 cup olive oil
- Cook rice according to package directions, then rinse in cold water and drain. (I don't usually do the rinse, but it is good to chill the rice before mixing the salad).
- Rinse the lentils and cook in 4 cups boiling water for 15 to 20 minutes until tender. Drain well.
- While the rice and lentils are cooking, make the dressing by combining all but the oil in a blender. Puree, then add the oil in a thin stream and continue to blend until completely emulsified.
- Combine rice and lentils, then add celery, green onion and parsley.
- Mix with 1 cup (there will be some left over) of the tarragon dressing.
- refrigerate until ready to serve, then adjust seasonings to taste.
- Serve cold or at room temperature on a bed of lettuce, with remaining dressing on the side if desired.