Recipes from Debbie Gannaway - Cincinnati News, FOX19-WXIX TV

Recipes from Debbie Gannaway

Lentil Salad
2 cups Lentils (regular brown or green lentils work best for this dish)
2 qts water
1 Onion, peeled and stuck with 2 cloves
1 Garlic cloves, slightly crushed
1 tsp salt
1 bunch Flat Leaf Parsley, coarsely chopped
2 or 3 bunches Green onions, thinly sliced
Vinaigrette
1 cup Extra Virgin Olive Oil
½ cup Red Wine Vinegar
1 tsp salt
1 tbsp black pepper
1 tsp oregano, dried
Rinse lentils thoroughly.  Put the lentils, water, onion, garlic and salt into a decent sized pot and bring water to a boil.  Reduce heat to simmer and let cook for about 20 to 25 minutes, until lentils are tender, but not mushy.
 
While lentils are cooking, combine ingredients for vinaigrette, mix thoroughly, or put in a jar with a tight fitting lid and shake vigorously.
When lentils are tender, remove from heat and strain off any excess liquid.  Transfer lentils to a mixing bowl and wait until it cools slightly. Then mix in about a half cup of the vinaigrette while still warm.  Place in refrigerator to cool completely, an hour or two should do it.  If lentils seem dry, add more vinaigrette. 
When the lentils have cooled, add the green onions, and parsley and toss again.  You can add a little more of the vinaigrette right before serving to brighten the flavors.  This salad can be a very nutritious lunch, or a wonderful side dish with grilled meats and/or vegetables.
 
Rice and Fruit Salad
1 cup Basmati Rice
2 cups water
1 Fresh Pineapple
  Peeled and chopped into ½ inch cubes (or 1 can crushed pineapple)
½ cup Golden Raisins
  Or you can substitute your favorite dried fruit
1 bunch Flat Leaf Parsley, coarsely chopped
Honey Vinaigrette
1 cup Extra Virgin Olive Oil
½ cup Cider Vinegar
1 tsp salt
1 tbsp black pepper
½ cup honey
Bring 2 cups of water to a boil, in a sauce pan with a tight fitting lid.  Add rice to boiling water, lower heat, cover and simmer for 20 minutes. 
While rice is cooking, combine ingredients for Honey Vinaigrette, mix thoroughly, or put in a jar with a tight fitting lid and shake vigorously.
When rice is tender, remove from heat and toss with a fork to fluff it and separate the grains.  Allow to cool slightly, and add about a half cup of the vinaigrette while rice is still warm.  Toss to coat.  Add the pineapple, raisins and parsley and toss again.  Chill for at least an hour, or overnight.  You can add a little more of the vinaigrette right before serving to brighten the flavors.
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