White rice is nice, but brown rice has a chewy texture and a richer, nuttier taste. Brown rice is a good source of vitamin E, fiber and carbohydrates. Combined with lentils, it makes a flavorful salad rich in vitamins and nutrients.
I prefer steaming brown rice in my electric steamer to cooking it on the stove top. It may take a little longer, but it always produces perfect rice. Keep an eye on the lentils so they don’t overcook and get mushy. They should retain their shape yet be tender. You may have to add a bit more water during cooking.
This salad will develop flavor on standing. You may want to make it ahead and refrigerate it for an hour or so. I like it for lunch or a light dinner along with crusty French bread.
Donna Deane’s book “Low Fat Kitchen” includes more than 100 recipes created especially for this column.