Mushroom, lentil and wild rice salad
Average rating:
Nutritious, tasty and bursting with goodness: this salad is the perfect healthy lunch!
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Prep time: 10 mins
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Cooking time: 15 mins
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Serves: 4-6
Ingredients
- 100g basmati and wild rice
- 1 (410g) can green lentils, drained
- 100g ready to eat dried apricots, diced
- 4 tbsp pumpkin seeds
- 1 (320g) jar red peppers
- 2 tbsp olive oil
- 1 clove garlic, crushed
- 1 tbsp red wine vinegar
- Dash of Tabasco sauce
- 100g button mushrooms
- 75g oyster mushrooms, torn into pieces if large
- 3 tbsp chopped fresh flat parsley
Method
- Cook the rice in boiling water for 15 minutes until just tender. Drain and rinse in a sieve until cold. Empty into a bowl; add the lentils, apricots, pumpkin seeds.
- Drain the peppers, reserving 3 tbsp of the juices. Mix this with the oil, garlic, vinegar and seasoning to taste.
- Slice the peppers into strips and stir into the rice with the mushrooms, parsley and dressing.
- Leave to marinate in the fridge for at least 30 minutes before serving.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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