An earthy, crunchy, sweet salad for summer!
1/2 cup wild rice
1/2 cup brown lentils
1 red bell pepper chopped
1 medium sized carrot chopped
1 tomato de seeded and chopped
3/4 cup chopped cucumbers
2 tablespoons chopped cilantro
1 teaspoon finely chopped serrano pepper (optional)
2 tablespoons dried cranberries
1 tablespoon roasted pumpkin seeds
1 tablespoon olive oil
1 teaspoon sugar (optional)
Salt and Pepper to taste
Soak the wild rice and lentils in hot water separately for 30 minutes. Drain them. Add 1 1/2 cups of water to wild rice and 1 cup water to the lentils in separate saucepans. Bring them to a boil. Lower the heat and let the rice cook until most of the water has evaporated. Then cover it and cook in lowest heat until rice has cooked. Note – wild rice takes longer than regular rice to cook.
Lower the heat in lentils and cook until soft but not mushy.
While the rice and lentils are cooking, mix the rest of the ingredients together except the salt, lemon juice and olive oil.
Drain the lentils and let it cool to room temperature along with the rice. Add these to the vegetable mixture. Now add the salt, lemon juice and olive oil. Combine everything gently.
Serve as it is and Enjoy😋
NOTE: Cooking wild rice takes some practice so don’t feel discouraged if your rice turns out a little mushy (as mine did). Spread this rice in a thin layer on a plate and let it cool for about 30 minutes. By this time rice loses its mushiness (if any) and holds its texture and shape when stirred together with the rest of the ingredients.
If there’s another way to cook wild rice please share!