Mushroom, lentil and wild rice salad

Mushroom, lentil and wild rice salad
Average rating: 3 out of 5 star rating

Nutritious, tasty and bursting with goodness: this salad is the perfect healthy lunch!

  • Prep time: 10 mins

  • Cooking time: 15 mins

  • 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
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Method

  1. 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.
  2. Drain the peppers, reserving 3 tbsp of the juices. Mix this with the oil, garlic, vinegar and seasoning to taste.
  3. Slice the peppers into strips and stir into the rice with the mushrooms, parsley and dressing.
  4. Leave to marinate in the fridge for at least 30 minutes before serving.

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/food/270048/Mushroom--lentil-and-wild-rice-salad