By Martha Rose Shulman
- Total Time
- 1 hour 15 minutes
- Rating
- 5(289)
- Notes
- Read community notes
This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing. Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
Featured in: Recipes for Health: Lunches to Take to Work
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Ingredients
Yield:3 to 4 generous servings.
- ½cup black rice, like Forbidden Rice or Lundberg Black Japonica
- 1¼cups water
- Salt to taste
- ½cup fresh or frozen edamame
- ½cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained
- ¼cup broken walnuts
- 1tablespoon seasoned rice vinegar
- 1tablespoon fresh lime juice
- Pinch of cayenne (optional)
- 1teaspoon finely chopped or grated fresh ginger
- Soy sauce to taste (optional)
- 1tablespoon dark sesame oil or walnut oil (substitute olive oil or grapeseed oil if you are allergic to tree nuts or sesame seeds)
- 2tablespoons grapeseed oil
- 2tablespoons chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
328 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 10 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 11 grams protein; 378 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Combine the rice, water and salt to taste in a small saucepan and bring to a boil. Cover, reduce the heat and simmer 40 to 50 minutes, until all of the liquid in the pan has been absorbed by the rice. Remove from the heat. Remove the lid, place a clean dish towel over the pan and return the lid. Let sit for 10 to 15 minutes.
Step
2
Meanwhile, if using frozen edamame, cook it, following the directions on the package.
Step
3
In a medium bowl, toss together the rice, edamame, lentils, walnuts and cilantro. In a small bowl or measuring cup, whisk together the rice vinegar, lime juice, ginger, soy sauce, cayenne, sesame or walnut oil and grapeseed oil. Toss with the salad. Refrigerate in a bowl or in containers until ready to take to work or eat.
Tip
- Advance preparation: This will keep for 4 days in the refrigerator.
Ratings
5
out of 5
289
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Cooking Notes
catsluvr
I would cook the lentils briefly. Just soaking still leaves a starchy taste.
Maria
I don't think the lentils should be cooked - the recipe only calls for soaking. I followed the recipe and the result was a wonderful crunchy (but no too much so) salad. The soaked lentils can be carefully rinsed to mitigate any starchy flavor.
Penny
This is very good. I substituted peas and added more than called for. I liked the sweetness they added.
aabrian
A good, healthy, simple recipe. I did not cook the lentils and do not think that cooking is at all necessary. I do think that it is important to rinse the lentils thoroughly, with several changes of water. Put the lentils in a bowl and run water over them. The water will be milky and frothy. Drain and repeat until the milkiness and foam are mostly gone. Then set them up to soak. They will not taste starchy.
Cecilia
I was really nervous about using lentils (only soaked for 2-3 hours, but not cooked) in salads. I googled, but did not find any reference that lentils could be consumed after only being soaked for a few hours.Could you please clarify that for me?
Hope
Delicious! I liked it better after adding more cilantro.
Nora
added garlic to the dressing and cooked the lentils until just soft. very tasty!
Kate C
So much lovely texture and color in this salad! I found soaked red lentils off-putting and read that they’re not all that safe. I found the flavor of raw lentils off-putting. So when I made this for a pregnant friend, I simmered the lentils for 5-6 minutes then ran them under cooled water. I otherwise followed the directions and it was absolutely delicious and beautiful! I have made it dozens of times since and it gets thumbs up from everyone who tries it!
deborah
Delicious! Followed the recipe exactly as it was written, however, at the end, I squeezed the other half of the lime and added it along with about a teaspoon of sesame oil, and then the flavors really popped!
Carolyn
I didn’t have lentils on hand and it seems from other comments they’ve been problematic anyway. So, I used farro (1/4 cup before cooking) and added 1/2 cup frozen peas. Dressing is good, and next time I’ll add diced sweet red pepper.
jonibalonie
This recipe is divine made exactly as written, don't fear the red lentils only soaking, the texture they provide is brilliant. Just rinse them really well and give the water a change midway to avoid the starchiness. I didn't have seasoned rice vinegar, just plain, so I added a teensey bit of honey and soy to the dressing. I have a family member who does not like cilantro so I took this salad on a path and added chopped mandarin oranges and chopped green onions. Delish!
Anne
I think the cook time on the rice is too long and too much water. The flavor was delicious, I would like the rice to have a little more integrity. Soy sauce is definitely needed. I put in a tablespoon.
jonibalonie
I agree, I took the rice off the stove ten minutes early and let it sit 20 minutes covered and it was perfect.
esszee
Our lentils in microwave for 2 min or so after soaking. Takes out starchy taste. Add cucumber.
Adrienne
Definitely cook the lentils. Flavors were good, but lentils were weird!
JK
Has anyone ever tried soaking the lentils in boiling water and then rinsing in cold?
Beth
Healthy, textured salad which is great with some modifications. I cook the lentils for 10 minutes so that they’re still solid but feel safer for eating. I double the edamame. I also exclude the extra grapeseed oil which seems excessive. Scallions would be a nice addition.
Robin
This was pleasant. I imagine it will be even better tomorrow. I soaked the lentils and did also cook them briefly. They did taste off with just the soak. I also toasted the walnuts and used toasted sesame oil. Added a little apple cider vinegar to brighten it a little more.
Es
I liked all the components of this salad and all of the textures but didn't feel it added up to anything I wanted to eat again. Perhaps if I had dressed it an hour or so before serving and let it evolve. I used Venere black rice, which I leaned is a variant of the Chinese forbidden rice.
eleni
made this twice - once soaking the lentils only, as in the instructions, and once boiling them briefly after soaking. I think I preferred the version using those which were briefly cooked. Also, I recommend toasting the walnuts. I used more walnuts and edamame than called for. Walnut oil was really nice !
JRFine
Add garlic and scallions or thinly sliced red onion. Definitely rinse the lentils well before soaking. Tastes best after a day to let the dressing soak through. I added Israeli feta, too.
debbie
Very tasty but I cooked the lentils. Everything you read says to NOT eat raw lentils unless they are sprouted.
Ldk
The red lentils were chewable, but they tasted "raw," which I didn't care for. So I cooked them briefly.
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