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Lentil, fennel and rice salad

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Cut the fennel into long strips, the onion into wedges. Put them in a baking tray, together with the chilli.
  2. Mix the garlic with some balsamic vinegar and olive oil and brush the fennel and onion pieces. Pour over the soy sauce. Toss well.
  3. Cover the dish with foil, then bake in a medium hot oven until soft. (Alternatively, you can pan-fry them.)
  4. Meanwhile, mix the lentils and rice.
  5. 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.
  6. Taste and adjust the oil, balsamic, soy and seasoning to your liking.
  7. Mix in some chopped herbs and serve.