Daily Rice E-Newsletter
April 4,2014
by Riceplus Magazine Middle Eastern Black Rice and Lentil Salad on a Bed of Spinach Black rice is inky, as black as squid ink, and glistens against a bed of spinach. The pigments provide anthocyanins, flavonoids that are high in antioxidants. I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley. In addition to the familiar green or black lentils, I’ve thrown in uncooked split red lentils, which contribute their own soft salmon color and crunch; they are soaked for a few hours to soften them, and that’s all they need. Prepare the ingredients for the salad while the rice and lentils are cooking. Total time: About 1 hour, including the simmering time for the rice and lentils 1 cup black rice 1/2 cup black (beluga) or green lentils, washed and picked over 2 3/4 cups water Salt to taste 1/3 cup olive oil 2 to 3 garlic cloves (to taste), minced 1 teaspoon freshly ground cumin seeds 3/4 teaspoon freshly ground coriander seeds 1/4 teaspoon freshly ground cardamom seeds Salt and freshly ground pepper to taste 1/4 cup chopped cilantro 1/4 cup chopped fresh mint or parsley, or a combination 1/4 cup chopped dill 1/4 cup chopped chives or green onions 1/4 cup soaked split red lentils* 3 tablespoons fresh lemon juice 1 bunch spinach, stemmed, washed thoroughly in 2 changes water and dried, or 1 bag baby spinach, rinsed and dried 4 or 5 radishes, sliced, for garnish *To make soaked lentils, cover with water and soak for 2 hours or longer. Drain. Store what you don’t use in the refrigerator and add to salads.