Lentilles au riz complet et à la feta

Ingrédients

• 1 cup brown rice, uncooked
• 2 cups vegetable broth or water (for cooking rice)
• 1 cup brown lentils, rinsed and picked over
• 1 bay leaf
• 4 cups water
• 4 scallions, both white and green parts
• 1 medium-sized sweet red pepper
• 1 medium-sized zucchini
• 1/2 cup crumbled feta cheese, plus more for crumbling on top
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried thyme (or 3/4 teaspoon fresh thyme leaves)
• Salt and pepper to taste

Préparation

1. 1

   In a large saucepan, combine brown rice and either stock or water. Cook rice according to package directions.

2. 2

   While rice is cooking, prepare lentils as follows: In a medium saucepan, combine the lentils, bay leaf and 4 cups of water. Cover and bring to a boil. Reduce heat and gently boil uncovered for 15 minutes or until the lentils are tender but still have a bite.

3. 3

   While rice and lentils are cooking, thinly slice the scallions, and cut the red peppers and zucchini into small ½ inch dice (remove any large seeds from the zucchini if necessary).

4. 4

   Drain the lentils and discard the bay leaf. Transfer to a large bowl. Add the cooked rice, scallions, red pepper, zucchini, feta, oil, vinegar, thyme, salt and pepper and combine with a large spoon.

5. 5

   Serve warm or at room temperature with additional feta cheese crumbled over the top.