Wholesome Rice and Fruit Salad

Leah Barzel Leah Barzel
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On these hot summer days, we all love cool, satisfying foods that don’t involve a lot of cooking. This salad, with its combination of whole grains, legumes, and vegetables, can serve as a complete meal. Try substituting any cooked whole grain such as kasha, quinoa, or spelt for the whole rice and adzuki beans or chickpeas for the lentils.

5m 4
Easy Low Fat Vegetarian Vegan Pescatarian Gluten Free Parve

Directions

Prepare the Salad

  1. Place rice and lentils in a large bowl. If the rice is clumpy, break it up with a spoon.

  2. Add remaining ingredients and adjust the seasoning.

  3. Let stand one hour before serving. Serve at room temperature.

Credits

Notes:

Can be refrigerated for 2 days, but you may need to add more lemon juice to taste.

Description:

Photography: Daniel Lailah

Styling: Amit Farber

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