Sweet Greek 🇬🇷 Mountain Blend Rice and Lentil Salad

This recipe is from Sweet Greek “My Shared Table” by Kathy Tsaples

I asked Kathy if I could share this recipe with our customers because I love it, and she kindly said “of course”. If you haven’t been to her shop Sweet Greek at Prahran Market, you should! To say it is a feast on the eyes and palette would be an understatement👌🏽

This recipe feeds at least 6 people. 

Enjoy! 

Ingredients

• 1 onion, finely diced
• 2 tbsp Greek Extra Virgin Olive Oil
• 1/4 cup wild rice
• 1/2 cup brown rice
• 1/2 cup basmati rice
• 3 cups vegetable stock
• 1/2 cup puy lentils
• seeds of 1 pomegranate
• 200g goat's feta, crumbled
• leaves of 6 thyme sprigs (lemon thyme only if available)
• 1/2 bunch mint, finely chopped, plus extra whole leaves to garnish
• 1/2 bunch flat leaf parsley, finely chopped, plus extra whole leaves to garnish
• 1/4 cup pepita seeds, lightly toasted
• 1/4 cup sunflower seeds, lightly toasted

Dressing

• 4 tbsp Greek extra virgin olive oil
• 3 tbsp lemon juice
• 1 tsp salt
• 1/4 tsp pepper
• 2 tbsp vincotto or balsamic vinegar

Method

• Gently sauté the onion in the olive oil until translucent
• Add all of the rice and coat with the olive oil and onions. 
• Cook for a further 2-3 minutes.
• Add the stock, stir well, cover with a lid and simmer gently for 20-25 minutes, until the water is absorbed.
• To cook the lentils, put them in a saucepan with one cup of water and simmer until cooked. Drain and rinse under cold water.
• To assemble the salad, combine the rice, lentils, pomegranate seeds, feta, herbs, and pepita and sunflower seeds in a large bowl.
• Whisk the dressing ingredients together, pour over the salad and toss well.
• Taste and adjust the seasoning and lemon juice as required. Finish with the extra mint and parsley leaves.