365 Guru - Recipes, Music & Health - Rock ON: [Healthy_Recipes_For_Diabetic_Friends] Salade au Riz et Lentilles de Puy - Puy Lentil and Rice Salad

Wednesday, July 29, 2009

[Healthy_Recipes_For_Diabetic_Friends] Salade au Riz et Lentilles de Puy - Puy Lentil and Rice Salad - 33g Carbs, 7g Fiber

Salade au Riz et Lentilles de Puy - Puy Lentil and Rice Salad - 33g Carbs, 7g Fiber

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup lentils -- preferably lentils de Puy
1 cup water
1 bay leaf
1/2 cup long-grain white rice
1 cup water
1 pinch salt -- plus salt to taste
2 shallots -- minced
2 teaspoons strong Dijon mustard
1 garlic clove -- minced
1 tablespoon red wine vinegar -- or white wine vinegar
3 tablespoons olive oil
pepper -- to taste
4 handfuls mixed baby greens
2 tablespoons minced fresh chives
Optional garnish:
4 ounces green beans -- cooked until crisp-tender
2 hard-cooked eggs -- cut into wedges
15 black Mediterranean-type olives -- such as nicoise, Kalamata, or dry-cured Italian olives

Combine the lentils, water, and bay leaf in a small saucepan and bring to a boil. Immediately reduce heat, cover and simmer until the lentils are just tender, about 40 minutes, adding more liquid if needed. Set aside.

Meanwhile, combine the water, rice, and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat and simmer, covered, until just tender, 5 to 10 minutes.

Drain the lentils and gently mix them into the rice along with the shallots.

Mix the mustard, garlic, vinegar, and olive oil, then pour two-thirds into the rice and lentils and toss gently; season with salt and pepper.

Toss the greens with the remaining dressing and arrange them on plates with the rice-lentil salad alongside. Sprinkle with chives and garnish with green beans, egg wedges, and olives.

Serves 4

The Auvergnat Puy lentils give their distinctive flavor and appearance to the simple rice salad so adored throughout France's sunny south.

Serve for lunch as a first course, garnished with hard-cooked egg, crisp-tender green beans, a few salty black olives, and a handful of mixed baby greens.

Cuisine:
"French"
Source:
"The Vegetarian Bistro by Marlena Spieler"
S(Formatted by Chupa Babi):
"July 2009"
Copyright:
"1997"
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Per Serving (excluding unknown items): 320 Calories; 17g Fat (47.1% calories from fat); 10g Protein; 33g Carbohydrate; 7g Dietary Fiber; 106mg Cholesterol; 341mg Sodium

Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.