How about something that is not totally raw? Maybe just the ticket for that warm day in winter!
Here we go ~ This makes a generous serving for 4.
1 cup raw rice – use any rice that has a bite. I used a brown and red Thai mix. Cook the rice al dente.
1 cup steamed lentils (I used a ready pack from Trader Joe’s; lentils are easy to cook stove stop – 3/4 cup raw should cook to slightly over a cup – cook them al dente as well). Cool the rice and lentils to room temp – this will keep the greens crunchy and well, green 🙂
For the crunch ~ 1/2 sweet onion diced fine, 1 cup arugula chopped coarsely, 1 cup diced cucumber if it looks fresh on the shelf, 1 cup cilantro leaves and tender stems, chopped fine, 1 inch piece of ginger grated and 1 pod garlic grated as well (optional)
For that warm-summer-day flavor ~ A spoon of black mustard seeds (optional), 1 tablespoon of cumin-coriander-turmeric blend (Yeah it’s not the same without these spices, BUT you could get creative — do use the ginger to help digest the lentils; fresh herbs work their magic – cilantro, basil…..)
Super-easy how-to ~ In a saute pan, melt a little coconut oil (or any oil you prefer), drop in the spices and let sizzle; add the diced onions and grated ginger and garlic; give it all good stir for a few minutes; Shut off heat.
In a large bowl, mix all components of the salad gently – greens, rice, lentils, spice mixture, salt, fresh ground pepper and some lemon juice to taste! ( I added some homemade salsa for an extra summery tang!)
I could see adding some fresh pomegranate (or cranberries or raisins) and some feta….or crumbled goat cheese!
Savor this summery meal!