Fresh herbs coat every little bit of rice in this salad, making every mouthful super refreshing and tasty. I’ve tested this recipe several times using different fruits from apricots and cranberries to tomatoes – but cherries are one my favorites – and since I’ve been getting a lot of them in my Fruitful day boxes these days, I figured it was a good time to make this one-bowl wonder again.
Ingredients
- 1 cup of basmati rice, uncooked
- 1/2 cup of Puy lentils
- 10 radish, thinly sliced
- 1 bunch fresh parsley, chopped
- 1 bunch cilantro, chopped
- 1/2 bunch fresh dill, chopped
- 1/4 cup chives, chopped
- 1/2 cup dried cherries
- a dozen fresh cherries, pitted
- 3/4 cup crumbled feta
- 1/2 cup walnuts or pistachios
- 1/2 cup olive oil
- Juice of 1/2 – 1 lemon (depending on how acidic you like it)
- Salt, pepper
Instructions
- Cook rice as per package instructions. Let cool.
- Cook lentils as per package instructions. Let cool.
- Mix rice and lentils in a large bowl and combine with all the herbs
- Stir in feta, radish, dried and fresh cherries. Top the salad with walnuts or pistachios.
- Make dressing: In a small bowl, whisk olive oil, lemon juice, salt and pepper
- Mix dressing into the salad and serve
