This lentil rice salad made with Swanson® Unsalted Chicken Broth is a simple addition to any buffet or entree.
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|long grain white rice||22 oz.||1 qt.|
|lentils||20 oz.||3 cups|
|fresh parsley||2 oz.||1 cups|
|ground red pepper||2 oz.||1 tbsp.|
|celery||11 oz.||1 qt.|
|red onion||2 lb.||8 ea.|
|red bell pepper||21 oz.||1 qt.|
|reduced fat Italian dressing||3 3/4 cups|
|Bibb lettuce||48 ea.|
|1. Heat broth to a boil over medium-high heat. Stir in the rice and lentils. Reduce the heat to low. Cover and cook for 20 minutes or until done. Let stand for 5 minutes or until the liquid is absorbed.
CCP: Hold hot at 140 °F.
|2. Toss the lentil mixture, parsley, ground red pepper, celery, onion, green pepper and vinaigrette in large bowl until evenly coated. Cover and refrigerate for at least 2 hours or overnight.
CCP: Refrigerate at 41 °F (5 °C) or lower.
3. Use a No. 8 scoop to portion a 1/2 cup serving over lettuce. Serve immediately.
- Pair with Tangy Grilled Beef and 1/2 cup of fresh blueberries for a meal under 500 calories.
- This recipe meets Partnership for a Healthier America (a la carte side dish).