Photo: Anna Pelzer
Cauliflower, rice & lentil salad
11 ingredients
20 min + 40 min
Serves 12
openrecipes
This earthy and vegetarian rice pilaf is good for feeding a crowd, so works well on a buffet table
Estimated Nutrition (whole recipe, rough)
533
Calories
20g
Protein
16g
Fat
86g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1kg cauliflower
- 2 tbsp olive oil
- 1 tbsp paprika
- 300g basmati wild rice mix
- 300g puy lentils
- 300g raisins
- large handful roughly chopped parsley
- large handful mint leaves, chopped
- zest and juice 2 lemons
- 8 tbsp olive oil
- 2 tbsp white wine vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes