Cauliflower, rice & lentil salad
This earthy and vegetarian rice pilaf is good for feeding a crowd, so works well on a buffet table
Recipe uploaded by
Difficulty and servings
Serves 12
Preparation and cooking times
Prep 20 mins
Cook 40 mins
Vegetarian, Vegan, Low-fat, Super healthy
- Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets, drizzle with oil and toss with the paprika. Spread out in a roasting tin and roast for 40 mins until just tender. Allow to cool slightly.
- Meanwhile, rinse the rice and lentils, then put them in a saucepan with twice their volume of water. Cover and bring to the boil, reduce to a simmer and cook for 25-30 mins. Drain and rinse under cold water.
- To make the dressing, whisk together all the ingredients. Season and pour over the rice mixture while slightly warm, then stir in the cauliflower, raisins and parsley.
PER SERVING
344 kcalories, protein 12g, carbohydrate 49g, fat 11 g, saturated fat 2g, fibre 5g, sugar 19g, salt 0.1 g
Recipe from Good Food magazine, December 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2766666/
Difficulty and servings
Serves 12
Preparation and cooking times
Prep 20 mins
Cook 40 mins
Vegetarian, Vegan, Low-fat, Super healthy
Ingredients
- 1kg cauliflower
- 2 tbsp olive oil
- 1 tbsp paprika
- 300g basmati wild rice mix
- 300g puy lentils
- 300g raisins
- large handful roughly chopped parsley
FOR THE DRESSING
- large handful mint leaves, chopped
- zest and juice 2 lemons
- 8 tbsp olive oil
- 2 tbsp white wine vinegar
PER SERVING
344 kcalories, protein 12g, carbohydrate 49g, fat 11 g, saturated fat 2g, fibre 5g, sugar 19g, salt 0.1 g
Advertisement









