RICE and LENTILS with vegetables and fruit | Vegan + GF
Healthy, easy and low-fat rice and lentils winter salad with pumpkin, kale, pomegranate, Bruxelles sprouts and fruits #vegan #glutenfree #christmas
entree, Main Course, Salad
Vegan Gluten Free
Beauty Food Blog
basmati or jasmine rice
celeriac or celery
extra virgin olive oil
marjoram, parsley, rosemary, chopped (optional)
kumquat o clementines
papaya or pineapple
Cook the lentils in salted water for 20-25 minutes and drain when al dente.
In a non-stick pan, cook the diced vegetables over medium heat with the bay leaves and 1 tbsp (10g) of olive oil. After 10 minutes, add lentils and let cook for 5 more minutes over low heat.
Separately, cook the rice in salted water for 12-15 minutes. Drain the rice and add it to the lentils. Discard the bay leaf and season with 1 tbsp (10g) of olive oil and the chopped herbs.
In a saucepan, bring water to a boil with salt, blanch the pumpkin and the sprouts and cook the green beans until al dente.
Stir-fry all vegetables with 1 tablespoon of olive oil over high heat and add the chopped kale leaves or in clumps.
Serve rice and lentils with sauteed vegetables, pomegranate arils, grapes cut into quarters and fruit to taste.
Eat hot or warm as a starter, main dish or appetizer.
Nutrition label excludes the additional fruit, but does include pomegranate and grapes.