John Myers
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Black Rice and Red Lentil Salad
The perfect black rice and red lentil salad recipe with a picture and simple step-by-step instructions.
Spices
- Black rice
- Croutons
- Young Swiss chard from the garden
- White onion
- Garlic
- Juniper berries
- Cloves
- Licorice
- Pepper
- Salt
- Some mace
- Some red thyme from the garden
- Some curry herb from the garden
- Red chilli pepper
dressing
- Mashed mango
- Olive oil
- Lime juice
- Gin
- Bitter lemon
- Sugar brown raw sugar
DECO
- Salad leaves from the root salad
extra ingredient
- Tomatoes from the garden
for deep-frying
- Sunflower or rapeseed oil
- Today is a special day – I’m preparing a meal of choice for a KB friend. Challenge PUR – because she is vegan and I value her opinion on vegan cuisine. So Hopp or Topp dear Uschi 🙂 you have the choice whether I might expand your menu a little or you prefer to continue cooking PUR vegan yourself:) ……
- The preparation of the salad is really not rocket science. All ingredients are cut into the desired pieces and then prepared. Then it goes on with the rice.
- The black rice is briefly roasted in olive oil and red thyme and then cooked by adding water. In the ratio of rice and water = – it should swim properly =. As soon as the water boils – halve the heat and cook the rice for about 35-38 minutes.
The lenses
- Put in boiling water and let cook with a little curry herb. To do this, turn off the heat completely. As soon as the lentils are cooked, put them in a sieve and let drain.
The dressing
- Put all the ingredients listed in a blender and mix into a thick cream sauce. If you don’t have enough dressin left, simply extend the sauce with a little olive oil and orange juice. Place the dressing in the refrigerator until ready to eat.
- The croutons are toasted in a pan with a spoonful of olive oil along with the chard that has been cut into small pieces. Add a pinch of salt and pepper. Put all the remaining spices in a mortar and then sprinkle them into the pan.
- In a saucepan that has been filled with approx. 500 ml. Sunflower oil and heated – the onions are browned together with the garlic. Cut half of the chilli pepper into small cubes and add it as well.
- After the rice and the lentils are cooked and after they have been shaken off and drained, added to the croutons and the chard and salted. Mix well. Maybe a little more pepper and that’s it. Scoop out the fried onion chilli and garlic slices with a ladle and drain on a kitchen towel.
- Now put the salad together on a bowl or on a pasta plate.
- Add plenty of mango dressing root lettuce leaves to the bottom, then divide the contents of the pan and finally add the fried chilli, onion and garlic. Then add more dressing and freshly cut chili slices as a finish.
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- Note on dressing. I gave the root salad a bit of support with a yogurt-mint mixture. But this is not absolutely necessary.
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