This has to be one of my favourite salads in my cookbook and since I really felt like it today, despite the snowy weather I decided to make it and share the recipe with you.. So just as I was about to finish the recipes I realized I didn't have any olives in the house and the snow was swirling around outside and I had no inclination to go to the store so I simply made it with out.. I did add a little more sea salt though because I knew I wouldn't have the salty olives in there.
So here you go
Rice, Lentil and Olive Salad
Free of dairy, wheat, yeast, eggs, corn, sugar, soy, nuts, nightshades and gluten
1 cup basmati rice (250ml)
2 cloves garlic, minced
1 cup brown or green lentils (250ml)
2 bay leaves
3/4 cup pimento stuffed green olives (175ml)
1/2 tsp sea salt (2ml)
1/2 tsp pepper (1ml)
3 tbsp olive oil (45ml)
2 tbsp lemon juice (30ml)
2 tbsp dijon or yellow mustard (30ml)
1 tsp thyme (5ml)
4 green onions, sliced
salt and pepper to taste
To cook rice, bring 2 cups of water to a boil. Add rice, garlic, salt and pepper and bring again to a boil and cover. Reduce to low heat and simmer for 20 minutes until water is absorbed and rice is tender.
Allow rice to stand for 10 minutes. Fluff with fork and transfer to a large bowl. Meanwhile rinse lentils and bring 4 cups of water to a boil with half an onion and bay leaves. Add lentils and bring to a boil. Reduce heat and simmer for 20 minutes or until lentils are tender. Don't overcook or they will go mushy.
Drain lentils and discard bay leaves. I like to just mash in the cooked onion to give the lentils a little flavour. The onion has mostly dissolved with cooking. Set lentils aside to cool. In a bowl whisk together olive oil, mustard, lemon juice, thyme and shallots.
Add cooled lentils into the rice. Add dressing and olives. Salt and pepper to taste.Mix and refrigerate. Enjoy!