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Rice and Lentil Salad Recipe

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This recipe for Rice and Lentil Salad, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Wood
Added: Thursday, November 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup lentils- cooked dried ones or canned
1 cup cooked rice- brown rice is good
1 leek chopped or 3 or 4 green onions
1 tsp grated fresh ginger
1/2 cup grated carrot, chopped parsley
3 tbsp Tahina
3 tbsp lemon juice
1/2 tsp cumin.

Directions:
Directions:
Add the hot rice and lentils to the ginger and green onions. Soften the leeks in a small amount of oil and add to the rice. Add carrots when the rice has cooled. Mix the tahina, lemon juice, cumin and enough water to make a dressing for the salad. Mix into the salad until everything is coated with the dressing. Add parsley and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can get all the ingredients in Kosovo. The fresh ginger is only available at certain times but not essential for this recipe.
It is from a recipe from a vegetarian cook book from Salt Spring Island in BC, Canada.

 

 

 

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