Warm Broccoli-Rice + Lentil Salad

Warm winter salad filled with fiber + protein + other nutrients

Ingredients

• 1 head of broccoli 

• 1 1/2 cups cooked lentils, or 1 can

• 1 1/2 cups cooked farro (or any grain that you have on hand)

• 4 scallions, chopped white + green parts

• 2 leeks, chopped white + green parts

• 4 cloves of garlic, minced

• 1/4 cup chopped parsley

• Dash of olive oil

• Radicchio for serving*
  
  

Dressing

• Juice of 1 lemon

• 1 tsp grainy Djon mustard

• 2 cloves of garlic, minced

• Sea Salt + a few grinds of fresh pepper

• 2 Tbs olive oil

Instructions

• Cut broccoli into same size florets to avoid the “rice” being inconsistent in size (keep stems for use in stir fries)

• Pulse a few times in a food processor until evenly riced

• Warm olive oil in a saucepan and saute broccolli rice until bright green - about 2-3 min

• Add scallions and garlic and saute for another 2-3 min

• Add lentils and farro and warm through thoroughly

• Remove from pan, add dressing and parsley and stir well

• Serve on a platter of radicchio

Notes

• Serves 4-6

• *I changed out the radicchio for a combination of arugula and cabbage and doubled the dressing recipe using the one lot for the broccoli and lentil mix and the other for the cabbage and arugula part.