 |
INGREDIENTS:
¾ cup brown rice
2 spring onions, finely chopped
400g can Edgell Brown Lentils, drained
8-10 cherry tomatoes, halved
½ cup chopped cucumber
Lemon and Herb Dressing:
1 teaspoon finely grated lemon rind
1 tablespoon shredded fresh basil
2 teaspoons finely chopped fresh parsley
2 tablespoons oil
3 teaspoons wine vinegar
METHOD:
1. Add rice to a saucepan of boiling water and cook for 20
minutes or until tender. Drain.
2. Combine rice, spring onion, drained Edgell Brown Lentils,
tomatoes and cucumber.
3. Pour over combined dressing ingredients, season with salt and
pepper and toss well.
SERVES: 4
PREPARATION TIME: 15 minutes
COOKING TIME: 20 minutes
TIP: Diced avocado is a nice addition to this salad.
 Low in
saturated fat
High in fibre
2
serves of vegetables
Suitable
for vegetarians
Low in
salt
| Energy |
1317kJ |
|
| Protein |
7.5g |
|
| Fat - total |
12.6g |
|
| - saturated |
1.8g |
|
| Carbohydrate - total |
40.0g |
|
| - sugars |
2.0g |
|
| Fibre |
5.0g |
|
| Sodium |
320mg |
|
|
