I’ve already told you how I like to make myself a healthy “salad” on Sunday that will last me all week. Keeps me from panicking when I’m hungry AND in a hurry since there is something nutritious waiting for me.
I’ve also already told you about my newest obsession: Pinterest. I think the entire US is on Pinterest by now, but if you are new to this site, look at it as an online vision board or scrapbook. Instead of clipping out the article, photo, or recipe (who clips anymore, anyway? It’s all online!) and tucking it in a file or on your bulletin board, you “Pin it” with a click of your mouse to your online “boards.”
I have boards for photos, recipes, books, inspirational quotes, brilliant ideas…
Once you pin your photo, you can click on it and it will bring you back to the original article or recipe. It is so easy to keep track of those great ideas you come across! I used to email myself good looking recipes and keep them in an email folder, but this is much easier…
Which brings me to my Wild Rice and Lentil Salad…because it has been on my Pinterest board to try and I finally did!
It ROCKS! It is hearty and chewy and crunchy and yummy. I altered the original recipe, and mine is much better
Wild Rice and Lentil Salad
- 1/2 cup dry wild rice
- 1/2 cup Edamame
- 1/2 cup lentils
- 1/2 cup loosely packed chopped cilantro
- 1/4 cup broken walnuts (or any nuts, really!)
- 1 Tablespoon rice vinegar
- 2 Tablespoons fresh lime juice (about 1/2 lime)
- 1 teaspoon grated fresh ginger
- 1 Tablespoon soy sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons of another type of oil (I used walnut)
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
Cook the wild rice in 1 1/4 cup of water for time on package (about 50 minutes). Drain and cool.
Boil the lentil for about 20 minutes (you don’t want them too soft and mushy). Drain and cool.
Whisk dressing ingredients.
Put rice, lentils, edamame, nuts and cilantro in bowl and toss with dressing. Add additional salt or pepper to taste! Eat chilled!