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🍽️ Colorful Rice and Lentil Salad with Grilled Vegetables

571 kcal · 30 min · 4 servings

Colorful Rice and Lentil Salad with Grilled Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cook the wild rice and long-grain rice separately according to the package instructions. Drain both types.
  2. 2. Cook the lentils according to the package instructions. Let them drain well afterwards.
  3. 3. Wash the eggplant and cut it into small cubes.
  4. 4. Place the eggplant cubes in a bowl of cold, heavily salted water for 10 minutes.
  5. 5. Pour off the water and pat the eggplant pieces dry with a kitchen towel.
  6. 6. Wash the spring onions, trim the ends, and slice them into thin strips.
  7. 7. Wash the bell pepper, halve it, remove the core, and cut it into pieces.
  8. 8. Heat one tablespoon of oil in a large frying pan.
  9. 9. Fry the eggplant cubes until golden brown over medium heat, turning them frequently.
  10. 10. Add the pepper pieces to the eggplant and reduce the heat.
  11. 11. Simmer the vegetables for about 6 minutes with a lid on. Add 2-3 tablespoons of water if necessary.
  12. 12. Stir the spring onion strips into the vegetables shortly before the end of the cooking time.
  13. 13. Fold in the drained wild and long-grain rice as well as the lentils into the vegetables.
  14. 14. Season the mixture to taste with salt and pepper.
  15. 15. Let the salad cool down to room temperature.
  16. 16. Stir the chopped parsley into the cooled salad and adjust the seasoning once more.
  17. 17. Peel the garlic cloves and chop them finely.
  18. 18. Mix the remaining olive oil with the garlic, lemon juice, 4 tablespoons of water, salt, and pepper. Blend the mixture briefly with an immersion blender.
  19. 19. Plate the rice salad and drizzle it with the garlic dressing.

Nutrition per serving