Wild Rice and Lentil Salad with Orange Vinaigrette

Serves 5.

Lentils and rice create a delicious hearty salad, containing healthy amounts of protein, fibre, and vitamins. The vinaigrette dressing is an excellent source of omega-3 fatty acids, thanks to camelina oil.

Cooking sprouted lentils

Sprouted lentils cook up quicker than regular lentils, or they can be eaten as is. They’re available in natural health food stores.

To cook: Rinse lentils and cover with water in pot. Bring to a boil, then lower heat and simmer for 15 minutes. Drain. (If using whole lentils, increase cooking time to 20 to 30 minutes.)

Canadian camelina oil

Delicious and light in texture, camelina oil is ideal in salad dressings and vinaigrettes. It won’t gel in your fridge and will keep its proper consistency in homemade dressings or pestos for days.

Each serving contains: 193 calories; 7 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 26 g total carbohydrates (5 g sugars, 3 g fibre); 55 mg sodium

Source: "Cooking with Canadian Superfoods", alive #394, July 2015