August 10, 2013
One of our favorite dishes….we are sure to make it during organic peaches & cream corn season!
- 1 cup French Dupuy Lentils
- 1 cup wild rice
- 1 red pepper, chopped
- 1 jalapeno, finely chopped
- 2 green onions finely sliced
- 2 cups fresh or frozen corn nibletes
- 1/2 cup crumbled feta cheese
- 4 tablespoons sherry vinegar
- 3 cloves garlic, minced or
- 3 tablespoons olive oil
- salt and pepper
Rinse lentils. In saucepan, cover lentils with 3 cups water and bring to a boil. Reduce heat and simmer for 20 to 25 minutes, or until tender. Drain and cool.
Combine wild rice with 4 cups of cold water. Cover and bring to boil, then reduce heat to a simmer. Cook for 30 minutes. Leave on stove element and turn off. Let sit 30 to 35 minutes, taste for texture. Drain and cool.
In a bowl combine sherry vinegar, garlic, salt and pepper. Whisk in oil. Toss salad gently with dressing.
Additional Comments: French Dupuy lentils hold their texture and shape, do not turn soggy and are perfect for our salad. We now use them all the time. You can switch the sherry vinegar to apple cider vinegar; but our favorite for this particular recipe is the sherry vinegar.