Name: Rice salad with lentils, kale and beets
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1.5 cup cooked brown rice; 1 tin brown lentils; 1 red onion; 2 cloves of garlic; 1 Tbsp red wine vinegar; 1 Tbsp olive oil; 1 handful chopped curly kale; ½ cup vegetable stock; Fresh herbs of your choice; 4 beetroots marinated in red wine vinegar, or similar

Rice salad with lentils, kale and beets

4 Nov 2024

by Wholeness

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This rice salad with lentils, kale and beets is a perfect way to use up any leftover rice. I used brown rice but you can use basmati or other types. You can serve it warm for an easy vegan lunch, or as a side dish with grilled meat/fish, or as a cold salad.

Ingredients

1.5 cup cooked brown rice
1 tin brown lentils
1 red onion
2 cloves of garlic
1 Tbsp red wine vinegar
1 Tbsp olive oil
1 handful chopped curly kale
½ cup vegetable stock
Fresh herbs of your choice
4 beetroots marinated in red wine vinegar, or similar

Instructions

Cut the onion into thin slices. Chop the garlic.
Heat the oil in a large frying pan and gently sauté the onion. Add the garlic and stir-fry for 30 seconds.
Add the lentils and vinegar, then stir for a minute. Add the kale and the stock.
Cover and cook for 5 minutes, then fold in the rice. Add more stock if it’s too dry - it should be moist but not have a sauce! Warm through for a couple of minutes.
Mix in some chopped herbs and serve.