Brown Rice Bowl with Lentils, Carrots and Grapes

Brown Rice Bowl with Lentils, Carrots and Grapes

  • Preparation 35 min
  • Servings 4
Featured in RICARDO Magazine (BACK TO SCHOOL 2017)
  • Vegan
  • Vegetarian

Categories

Ingredients

  • Dressing

    • 3 tbsp (45 ml) cider vinegar
    • 1/3 cup (75 ml) vegetable oil
  • Salad

    • 4 carrots, peeled and julienned with a julienne peeler, or coarsely grated
    • 2 tbsp (30 ml) lemon juice
    • Poppy seeds, to taste (optional)
    • 4 cups (600 g) cooked brown rice (see note)
    • 3 green onions, chopped
    • 1 can (14 oz/398 ml) Puy lentils, rinsed and drained
    • 1 avocado, thinly sliced and lightly drizzled with lemon juice
    • 1 cup (130 g) seedless grapes, halved
    • 1/4 cup (10 g) cilantro leaves or microgreens

Preparation

  • Dressing

  • Salad

Note from Ricardo

Use 1 1/2 cups of raw brown rice to make 4 cups of cooked rice.

Personal Note