Black Rice and Red Lentil Salad
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 to 4 generous servings.
- ½cup black rice, like Forbidden Rice or Lundberg Black Japonica
- 1¼cups water
- Salt to taste
- ½cup fresh or frozen edamame
- ½cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained
- ¼cup broken walnuts
- 1tablespoon seasoned rice vinegar
- 1tablespoon fresh lime juice
- Pinch of cayenne (optional)
- 1teaspoon finely chopped or grated fresh ginger
- Soy sauce to taste (optional)
- 1tablespoon dark sesame oil or walnut oil (substitute olive oil or grapeseed oil if you are allergic to tree nuts or sesame seeds)
- 2tablespoons grapeseed oil
- 2tablespoons chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
328 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 10 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 11 grams protein; 378 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine the rice, water and salt to taste in a small saucepan and bring to a boil. Cover, reduce the heat and simmer 40 to 50 minutes, until all of the liquid in the pan has been absorbed by the rice. Remove from the heat. Remove the lid, place a clean dish towel over the pan and return the lid. Let sit for 10 to 15 minutes.
- Step 2
Meanwhile, if using frozen edamame, cook it, following the directions on the package.
- Step 3
In a medium bowl, toss together the rice, edamame, lentils, walnuts and cilantro. In a small bowl or measuring cup, whisk together the rice vinegar, lime juice, ginger, soy sauce, cayenne, sesame or walnut oil and grapeseed oil. Toss with the salad. Refrigerate in a bowl or in containers until ready to take to work or eat.
Tip
- Advance preparation: This will keep for 4 days in the refrigerator.
Private Notes
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Cooking Notes
catsluvr
I would cook the lentils briefly. Just soaking still leaves a starchy taste.
Penny
This is very good. I substituted peas and added more than called for. I liked the sweetness they added.
Maria
I don't think the lentils should be cooked - the recipe only calls for soaking. I followed the recipe and the result was a wonderful crunchy (but no too much so) salad. The soaked lentils can be carefully rinsed to mitigate any starchy flavor.
aabrian
A good, healthy, simple recipe. I did not cook the lentils and do not think that cooking is at all necessary. I do think that it is important to rinse the lentils thoroughly, with several changes of water. Put the lentils in a bowl and run water over them. The water will be milky and frothy. Drain and repeat until the milkiness and foam are mostly gone. Then set them up to soak. They will not taste starchy.
Cecilia
I was really nervous about using lentils (only soaked for 2-3 hours, but not cooked) in salads. I googled, but did not find any reference that lentils could be consumed after only being soaked for a few hours. Could you please clarify that for me?
Hope
Delicious! I liked it better after adding more cilantro.
Nora
added garlic to the dressing and cooked the lentils until just soft. very tasty!
Janet E.
A quick google led me to believe that it's not safe to eat uncooked lentils. I made the dish without them and loved it! The fresh ginger really makes it, in my opinion-- don't skip or use the readymade pastes.
twosofas
Just finished eating the last of this and now on a second batch for tomorrow. I love the recipe even though I forgot to add the walnuts. I did not cook the lentils, but I did change the water a couple of times. I loved the crunch they gave. My rice took longer to cook.
Eunice
I followed this recipe verbatim and wow was it not tasty. It was so strange to eat cooked rice with soft, yet raw lentils. The dressing did not work for me either. Very disappointed as it was a waste of time and funds.
AngieBR
Made this exactly as prescribed in the recipe and it was amazing. A unique and delicious summer salad. I wouldn’t change a thing, but might double the recipe!
Lilian
I was skeptical but this is now a favorite. Put the lentils in the MW for 3 minutes. I added some salmon, thai basil and extra walnuts. I could have eaten the entire bowl.
Kate C
So much lovely texture and color in this salad! I found soaked red lentils off-putting and read that they’re not all that safe. I found the flavor of raw lentils off-putting. So when I made this for a pregnant friend, I simmered the lentils for 5-6 minutes then ran them under cooled water. I otherwise followed the directions and it was absolutely delicious and beautiful! I have made it dozens of times since and it gets thumbs up from everyone who tries it!
deborah
Delicious! Followed the recipe exactly as it was written, however, at the end, I squeezed the other half of the lime and added it along with about a teaspoon of sesame oil, and then the flavors really popped!
Carolyn
I didn’t have lentils on hand and it seems from other comments they’ve been problematic anyway. So, I used farro (1/4 cup before cooking) and added 1/2 cup frozen peas. Dressing is good, and next time I’ll add diced sweet red pepper.
jonibalonie
This recipe is divine made exactly as written, don't fear the red lentils only soaking, the texture they provide is brilliant. Just rinse them really well and give the water a change midway to avoid the starchiness. I didn't have seasoned rice vinegar, just plain, so I added a teensey bit of honey and soy to the dressing. I have a family member who does not like cilantro so I took this salad on a path and added chopped mandarin oranges and chopped green onions. Delish!
Anne
I think the cook time on the rice is too long and too much water. The flavor was delicious, I would like the rice to have a little more integrity. Soy sauce is definitely needed. I put in a tablespoon.
jonibalonie
I agree, I took the rice off the stove ten minutes early and let it sit 20 minutes covered and it was perfect.
esszee
Our lentils in microwave for 2 min or so after soaking. Takes out starchy taste. Add cucumber.
Adrienne
Definitely cook the lentils. Flavors were good, but lentils were weird!
JK
Has anyone ever tried soaking the lentils in boiling water and then rinsing in cold?
Beth
Healthy, textured salad which is great with some modifications. I cook the lentils for 10 minutes so that they’re still solid but feel safer for eating. I double the edamame. I also exclude the extra grapeseed oil which seems excessive. Scallions would be a nice addition.
Robin
This was pleasant. I imagine it will be even better tomorrow. I soaked the lentils and did also cook them briefly. They did taste off with just the soak. I also toasted the walnuts and used toasted sesame oil. Added a little apple cider vinegar to brighten it a little more.
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