Lentil,fennel and rice salad
8 Nov 2021
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
This lentil, fennel and rice salad is perfect for using up leftover cooked rice. I used brown rice but you can use basmati or other types - and instant rice too, if you don’t have ready rooked rice. Perfect for an easy lunch, or serve is as a side dish.
Ingredients
- 1 cup cooked brown rice
- 1 cup cooked lentils ( or tinned)
- 1 large head of fennel
- 1 red onion
- 1 clove of garlic
- Juice of ½ lemon
- 1 Tbsp olive oil
- Soy sauce
- Balsamic vinegar
- ½ chilli
- Fresh herbs of your choice
Instructions
- Cut the fennel into long strips, the onion into wedges. Put them in a baking tray, together with the chilli.
- Mix the garlic with some balsamic vinegar and olive oil and brush the fennel and onion pieces. Pour over the soy sauce. Toss well.
- Cover the dish with foil, then bake in a medium hot oven until soft. (Alternatively, you can pan-fry them.)
- Meanwhile, mix the lentils and rice.
- Add the fennel and onion, including the cooking jus. Cut the baked chilli into thin slices - add these to the salad. Season with salt and pepper.
- Taste and adjust the oil, balsamic, soy and seasoning to your liking.
- Mix in some chopped herbs and serve.
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Categories
- Meal Type: - Bake - Budget - Everyday - Leftovers - Lunch - Main - Salad - Side - Supper
- Cuisines: - Italian
- Occasions: - Parties
- Ingredients: - Lentils - Rice - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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