I tweaked this recipe just slightly. I used equal amounts of lentils and brown rice and more carrots. The sweetness of shallots in the dressing really adds very well to the flavor. My mom and my stepdad love this salad.
|2 tablespoons extra-virgin olive oil||1/4 teaspoon freshly ground pepper|
|2 tablespoons sherry vinegar or red-wine vinegar||1 cup brown rice|
|1 tablespoon finely chopped shallot||1 cup lentils|
|1 tablespoon Dijon mustard||2 carrots|
|1/2 teaspoon paprika, preferably smoked||2 tablespoons chopped fresh parsley|
|1/4 teaspoon salt|
1. Cook brown rice and lentils according to packaging instructions.
2. Clean and cook the carrots in some water until they are soft enough for a knife to penetrate easily. Once the carrots are soft, dice them into small cubes.
2. Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.