2 cups water
1 cup long-grain red rice, preferably red Himalayan or red cargo rice
3⁄4 cup green lentils du Puy
½ cup pine nuts
8 celery stalks, cut lengthwise into thin spears and then minced
2 small shallots, minced
1 cup raisins, chopped
5 tablespoons olive oil
¼ cup white balsamic vinegar
1 teaspoon salt
1 teaspoon ground black pepper
1. Combine the 2 cups water and the rice in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat to low, and cook until the rice is tender and the water has been absorbed, 30 to 40 minutes. Set aside, covered, to steam for 10 minutes.
2. Meanwhile, bring a large saucepan of water to a boil over high heat. Add the lentils, reduce the heat to medium or so, and boil until the lentils are tender, about 15 minutes. Drain in a colander set in the sink, then run cool water over them to stop the cooking and bring them back to room temperature.
3. As those cook, scatter the pine nuts into a large dry skillet and set it over medium-low heat. Toast gently, just until golden, stirring occasionally, about 4 minutes.
4. Pour the pine nuts into a serving bowl. Add the lentils. Fluff the rice with a fork and add it, too. Then add all the remaining ingredients: the celery, shallots, raisins, oil, vinegar, salt, and pepper. Toss well to serve.
SERVES 6
Active time: 15 minutes
Total time: 55 minutes
Make ahead: Immediately after making, cover and store in the fridge for up to 4 days.
Save time: Use 3½ cups cooked red rice and omit soaking and cooking the raw grains.
CHEF IT UP!
TESTERS’ NOTES