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MasterChef Recipes

Lentil and Rice Salad

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Ingredients

500ml pack Campbell’s Real Stock – Vegetable
1/2 cup long grain or basmati rice
1/3 cup dried green or brown lentils
2 tbsp chopped continental parsley generous dash ground paprika
1 red onion, finely diced
1 celery stalk, finely sliced
1/2 cup diced green or red capsicum
4 tbsp olive oil
2 tbsp lemon juice salt and freshly ground pepper lettuce leaves, to serve

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Method untested

Preparation Time: 10 mins
Cooking Time: 25 mins
Chill Time: 2 hours
Serves: 4

1. In a medium saucepan add stock and bring to the boil over medium-high heat. Stir in the rice and lentils. Reduce the heat to low. Cover and cook for 20 minutes or until rice is tender. Let stand for 5 minutes or until the stock is absorbed. Place into a large bowl and set aside to cool slightly.
2. Add parsley, paprika, celery, red onion, capsicum, olive oil and lemon juice and toss until evenly coated. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours or overnight. Serve on a bed of lettuce. Serve with barbecued steak, lamb, chicken or seafood.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series: Celebrity MasterChef 2009

Segment: Stock Recipes

Chef: Campbells

Tags: Rice, Vegetarian

Rating:


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