Ingredients
- 1 cup red rice, rinsed (200 g)
- 1/2 cup wild rice, rinsed (100 g)
- 1/2 cup beluga lentils (100 g)
- 2 medium sweet potatoes, peeled and cut into cubes (ca 450-500 g)
- 6 tablespoons olive oil, divided
- Sea salt and freshly ground black pepper, to taste
- 3 tablespoons red wine vinegar
- 1 teaspoon maple syrup (or honey)
- 1 red onion thinly sliced
- Seeds from 1 large pomegranate
- 1 generous handful of flat-leaf parsley, chopped
- 1/2 cup roasted almonds, chopped (50 g)
- 2-3 handful young arugula leaves
Instructions
- Preheat oven to 400°F / 200°F (180°C fan-assisted) and line a baking sheet with parchment paper.
- Bring a large saucepan of lightly salted water to the boil. Add both types of rice, cover and simmer until tender, around 30-40 mins (see tips below). Drain using a fine mesh sieve and rinse with cold water. Shake off as much water as possible, then transfer to large bowl and set aside to cool.
- In another saucepan, simmer the lentils. Combine the beluga lentils with 1 1/2 cups (375 ml) of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender yet firm. Drain and rinse under cold water.
- Place the sweet potatoes on the prepared baking sheet. Drizzle with olive oil and toss until well coated. Make sure they are in an even layer and not touching. Season with salt and pepper, to taste. Roast for 25 minutes, or until tender, flipping halfway through.
- In a small bowl, whisk together the remaining 5 tablespoons olive oil, red wine vinegar, and maple syrup until combined.
- Combine the cooked rice, lentils, roasted sweet potatoes, red onion, pomegranate seeds, chopped parsley, and roasted almonds in the large bowl. Pour the dressing over, season with salt and pepper, and toss until evenly coated.
- Just before serving, add the arugula leaves to the salad and toss gently to incorporate. Enjoy!
Nutrition
Notes
- Make-Ahead Option: The salad (without the greens) can be made up to 4 hours ahead. Cover and chill in the refrigerator. Add the arugula leaves just before serving to maintain their freshness.
- Feel free to sub out roasted sweet potato for grilled slices of peach or nectarine in summer.
- I cook both rice types together, however check the package instructions as cooking times can vary based on factors like the type of wild rice, its age, and how it's processed. If the brands of rice drastically different cooking times, prepare them in separate pots.
- You can also use a rice mix (e.g. Rapunzel, unpaid mention) which includes Italian brown long grain rice, French red Camargue rice, and Canadian wild rice.