Equipment
Ingredients
Grains & Legumes
- 100 g black rice, rinsed well
- 100 g french green lentils, rinsed and sorted
- 550 ml water
Salad Base & Vegetables
- 150 g baby spinach, washed and dried
- 200 g cherry tomatoes, halved
- 150 g english cucumber, diced
- 50 g red onion, finely diced
Herb & Spice Dressing
- 60 ml extra virgin olive oil
- 45 ml lemon juice, freshly squeezed
- 1 garlic, minced
- 15 g fresh parsley, finely chopped
- 10 g fresh mint, finely chopped
- 2 g ground cumin
- 2 g ground coriander
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place black rice in a fine mesh sieve and rinse under cold water until the water runs clear. Repeat this process with the green lentils in a separate batch.
In a small saucepan, combine the rinsed black rice, 250ml of water, and a pinch of salt. Bring to a boil at 100°C/212°F, then reduce heat to low, cover, and simmer for 30 minutes until tender and liquid is absorbed.
In a medium saucepan, bring 300ml of water to a boil. Add the rinsed lentils, reduce heat to a gentle simmer, and cook uncovered for 20 to 25 minutes until tender but firm. Drain any excess water.
Spread the cooked black rice and lentils onto a baking sheet or wide plate. Let them cool to room temperature for about 15 minutes to prevent wilting the fresh vegetables later.
While grains are cooling, prepare the vegetables. Halve the cherry tomatoes, dice the English cucumber, finely dice the red onion, and chop the parsley and mint.
In a small mixing bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, kosher salt, and black pepper. Whisk vigorously until the dressing is fully emulsified.
In a large mixing bowl, combine the cooled rice, lentils, cherry tomatoes, cucumber, red onion, parsley, and mint. Pour the dressing over the top and toss gently until all ingredients are evenly coated.
Divide the washed baby spinach evenly among four serving plates or bowls. Spoon the dressed grain and vegetable mixture generously over the center of the spinach beds.
Chef's Notes
- Dressing the rice and lentils while they are just slightly warmer than room temperature allows them to absorb the lemon and garlic flavors more deeply.
- French green lentils (Puy) or Beluga lentils are strictly preferred over brown or red lentils for salads because they possess a thicker skin that retains its structural integrity after boiling.
- Black rice releases a dark pigment when cooking. Keeping it somewhat separated from the other ingredients until assembly prevents the cucumber and onion from taking on a purple hue too early.
- To tame the bite of the raw red onion, you can soak the diced pieces in the lemon juice for 10 minutes before whisking in the oil for the dressing.
Storage
Refrigerator: 3 days — Store the dressed grain mixture separate from the fresh spinach to prevent wilting.
