Black Rice and Lentil Salad on Spinach

Black rice is inky, as black as squid ink, and glistens against a bed of spinach. The pigments provide anthocyanins, flavonoids that are high in antioxidants. I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley. In addition to the familiar green or black lentils, I’ve thrown in uncooked split red lentils, which contribute their own soft salmon color and crunch; they are soaked for a few hours to soften them, and that’s all they need. Prepare the ingredients for the salad while the rice and lentils are cooking.

Ingredients

• 1 cup black rice
• ½ cups black (beluga) or green lentils, washed and picked over
• 2 ¾ cups water
• Salt to taste
• 2 to 3 garlic cloves (to taste), minced
• ⅓ cup olive oil
• 1 teaspoon freshly ground cumin seeds
• ¾ teaspoon freshly ground coriander seeds
• ¼ teaspoon freshly ground cardamom seeds
• Salt and freshly ground pepper to taste
• ¼ cup chopped fresh mint or parsley, or a combination
• ¼ cup chopped cilantro
• ¼ cup chopped fresh mint or parsley, or a combination
• ¼ cup chopped dill
• ¼ cup chopped chives or green onions
• ¼ cup soaked split red lentils
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh lemon juice
• 1 bunch spinach, stemmed, washed thoroughly in 2 changes water and dried, or 1 bag baby spinach, rinsed and dried
• 4 or 5 radishes, sliced, for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    321 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 9 grams protein; 413 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

1. Rinse rice and green or black lentils and combine in a medium saucepan with 2 3/4 cups water or enough to cover by 1 inch. Bring to a boil, add salt to taste (I use about 1 teaspoon), reduce heat and simmer 30 to 35 minutes, until rice and lentils are tender but not mushy. Place a strainer over a bowl and drain if there is still liquid in the pan (I like to add the broth to soups; you could also add some to the salad). Return lentils and rice to the saucepan and place a dishtowel across top of the pan. Return lid and let sit for 10 to 15 minutes. Transfer to a bowl.
2. Combine 3 tablespoons of the olive oil and garlic in a small frying pan or saucepan over medium heat. When garlic begins to sizzle, add spices. Stir together for about 30 seconds or until very fragrant, then remove from the heat and add to rice and lentils. Add chopped herbs, soaked red lentils, and 2 tablespoons of the lemon juice. Taste and adjust salt.
3. Whisk together remaining lemon juice and olive oil. Add salt and pepper to taste and toss with the spinach. Line a platter or wide bowl with the spinach, top with the rice and lentils, garnish with sliced radishes, and serve.