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Prep time
45 minutes + 2 hours
Serves 6 - 8

1 cup vegetable or chicken stock

1 cup brown rice or wild rice blend

1 cup dry French green lentils

½ cup extra virgin olive oil

½ cup freshly squeezed lemon juice

½ cup red wine vinegar

2 garlic cloves, minced and mashed

6 scallions, coarsely chopped

2 cups halved cherry tomatoes or diced regular tomatoes

2 cups coarsely chopped fresh arugula

1 cup crumbled goat or sheep feta cheese

  1. Combine 1 cup water and the stock in a saucepan over high heat and bring to a boil. Add the rice, cover, and simmer over medium heat until all the liquid has been absorbed, about 30 minutes.
  2. Meanwhile, place lentils in a saucepan over medium heat and cover with 1 ½ cups water. Simmer until just tender, about 15 minutes. Drain and let cool. In a large salad bowl, combine the cooked rice and lentils.
  3. Prepare a vinaigrette by whisking together the olive oil, lemon juice, vinegar and garlic in a small bowl. Pour the dressing over the lentils and rice. Add the chopped scallions and cherry tomatoes. Place in the refrigerator and chill for at least 2 hours. Just before serving, add the chopped arugula and crumbled feta cheese.

Ellen Ecker Ogden for “The Oldways Table”

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