Rice & Lentil Salad

Three grains meet three colors of bell pepper in a salad that’s as vibrant as it is filling. Wild rice, brown rice, and French green lentils each cook separately, then get tossed with chopped red, yellow, and green peppers, cherry tomatoes, carrots, and a shower of fresh basil and mint.

Cooking each grain separately is the right call even though it means more pots. Wild rice takes longer than brown rice, and lentils need the least time. Cooking them together means something is either undercooked or mushy.

French green lentils hold their shape after cooking far better than brown or red varieties. They stay firm and slightly toothy, which is exactly what you want in a cold salad.

The all-day refrigeration is what pulls this together. The grains absorb the tomato-herb dressing and the flavors blend into a cohesive whole instead of tasting like separate components.

Kitchen Tips

• Cook the grains the night before and refrigerate so they’re ready to assemble the next morning. Cold grains absorb the dressing better anyway.
• Use small cherry tomatoes and leave them whole or halved. Large tomato chunks release too much water and dilute the dressing.
• Fresh basil and mint are key. Dried herbs won’t give you the same bright, aromatic pop in a cold salad.
• This travels well for potlucks and picnics. No mayo means no worries about it sitting out.

Variations

• Feta finish: Crumble feta cheese over individual servings for a salty, creamy contrast.
• Curried version: Replace the tomato-herb dressing with a curry vinaigrette made from curry powder, olive oil, and lemon juice.