Brown Rice Bowl with Lentils, Carrots and Grapes
Preparation
35 MIN
Servings
4

Brown Rice Bowl with Lentils, Carrots and Grapes

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

  1. In a small bowl, combine the vinegar and oil. Season with salt and pepper. Set aside.

Salad

  1. In a bowl, toss the carrots with the lemon juice. Season with salt. Sprinkle with poppy seeds, if desired.
  2. In another bowl, combine the brown rice and green onions.
  3. Divide the rice mixture among serving bowls and top with the lentils, carrots and the remaining ingredients. When ready to serve, drizzle with the dressing.

Note

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