Wild rice and lentil salad

Wild rice and lentil salad

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 284 kcal
, Fat: 9 g
, Carbohydrate: 39 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Rice and lentils

100 g wild rice mix
salted water, boiling
100 g yellow lentils


3 tbsp apple vinegar
3 tbsp rapeseed oil
½ tsp turmeric
¼ tsp salt
a little pepper
200 g celery, sliced
1 bunch flat-leaf parsley, leaves torn off
4 tbsp dried cranberries
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How it's done

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Rice and lentils

Cook the rice in boiling salted water for approx. 5 mins. Add the lentils, cook for a further 10 mins., drain.


Whisk the vinegar and oil in a bowl, season. Add the rice and lentils, mix. Mix in the celery, parsley and cranberries.

Good to know
Note: You can also use red lentils instead of yellow lentils.

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