Beluga Lentil and Basmati Rice Salad
This lentil and rice salad boasts some unique flavors in the form of beluga lentils, pistachio and an orange vinaigrette!
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When I’m out checking out restaurants I always keep an eye out for unique menu items I might want to try. I get a lot of my inspiration from dishes I’ve had in restaurants. It’s a fun way to discover new flavor combos and even more fun to come home and try to recreate them!
There is a great Mediterranean restaurant in Chicago called Ēma. They serve everything as small plates so it’s great for groups. When I lived in Chicago we used to go often as the food is so good and they have some great options for my vegan friends.
On one visit we ordered a basmati rice salad that we had never tried before. It combines basmati rice, beluga lentils, tomatoes, pistachios and crispy shallots. So yummy!! Before I got home I wrote down thoughts about how to recreate it.
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Recipe Ingredients + Substitutions
The full list of ingredients and quantities can be found in the recipe card below.
- Beluga Lentils: You can check your local grocery store but I find it easier to order them from Amazon. A bag this size should last you for quite a while and they will keep in a cool dry place like a kitchen cabinet away from your stove/oven.
- Basmati rice: Basmati rice has a lighter, fluffier texture ideal for this salad.
- Grape tomatoes: If you have the option, fresh grape or cherry tomatoes from your garden or the farmer’s market will give you the best flavor. Fresh, sweet grape tomatoes from the grocery store will also work just fine!
- English cucumber: Seedless cucumber is ideal for salad.
- Pistachios: I prefer to buy pistachios that are already out of the shell when I’m using them in a dish. While they are a bit more expensive it’s much quicker than sitting there shelling them. They add a nice crunch to the salad.
- Feta cheese: The original dish included Mizithra cheese which is a sharp cheese that has its origins in Greece. I did a little research and discovered it’s pretty hard to come by unless you happen to have a Greek market in town so I decided to come up with a substitute. I think that crumbled feta produces the best flavor profile for this salad.
- Orange zest and juice: Be sure to zest the orange before you juice it! I recommend using freshly orange juice as you’ll get the best flavor. You’ll need one large orange.
- Shallot: You’ll use minced shallot in the dressing and then sliced shallot rings for the crispy shallots. If you don’t want to fry, you can substitute crispy onions but it will change the flavor of the dish.
- Spices: kosher salt
- Pantry staples: champagne vinegar, honey, extra virgin olive oil , flour, avocado oil
What’s the story with beluga lentils?
Before ordering this salad I’d never heard of beluga lentils so I’m guessing you might also be asking – what are beluga lentils?
They are very small, black round lentils and are named beluga for the caviar that they resemble. They don’t become soft and mushy like some other lentils so they work very well in salads and other things you might refrigerate for a bit. Like other lentils, they are high in protein and easy to cook. You may be able to find beluga lentils at your local grocery store, however, it’s easy to order them from Amazon.
Since I focus on small batch recipes and my goal is to make cooking accessible not complicated, I also like to give you ideas for using up unusual ingredients you might need to purchase for the recipe. No one wants to get a bag of beluga lentils and have them go to waste!
If you want to try a few other beluga lentil recipes with the leftover lentils check out this Black Lentil Dal from Smitten Kitchen, this Greek Lentil Salad from Cookie & Kate or this Sauteed Beluga Lentils and Butternut Squash from Sprouted Kitchen.
Additional Notes from the Kitchen
- Depending on where you get your beluga lentils, the package may say to rinse them and pick out any “debris” – I don’t usually bother with rinsing them unless they look like they really need it. I do pick out any obvious debris, though you’ll likely find a few broken lentils that you can just leave in the mix.
- If you leave the cheese off, this rice salad is naturally vegan giving you an option if you happen to be feeding someone on a dairy-free diet!
- While I don’t fry often, the crispy shallots that top this salad really do need to be fried to get the right texture. It’s worth a few extra calories and a little mess to make these, as they are the perfect flavor addition for this dish.
How to make this recipe
This dish is a little more complex than some of my recipes but I think you’ll find the extra time well worth it!
- Cook the lentils. Pick any debris out of the lentils then add lentils and water to small saucepan, preferably one with a glass lid. Cover and bring to a gentle simmer then let the lentils cook for 25 minutes or until they are tender and the water is absorbed. Remove the pan from the heat and let the lentils cool for a bit.
- Cook the rice. Add the rice, water and salt to a medium saucepan and bring it to a boil. Once it’s boiling, cover the pan and reduce heat to medium-low. Simmer the rice for 10-12 minutes until water is absorbed. Transfer the rice to a medium mixing bowl.
- Make the vinaigrette. While the lentils are cooking mix the orange juice, vinegar, honey, minced shallot and orange zest in a small bowl. Whisk in the oil until well combined.
- Fry the shallots. Toss the shallots in the flour until they are coated. Heat the avocado oil in a medium non-stick skillet over medium heat. Add the shallots to the pan and spread them into a single layer. Cook them for 3 minutes until they begin to turn golden brown. Carefully flip the shallots using a pair of tongs and continue to cook them for an additional 2 minutes. Remove them from the pan and drain on a plate lined with a paper towel.
- Assemble the salad. Add the lentils, tomatoes and cucumber to the bowl with the rice and mix well. Then add the pistachios, feta, orange zest and dressing. Toss the salad until everything is coated with dressing. Divide the salad between 2-3 bowls and top with crispy shallots just before serving.
Recommended Tools
Handheld Juicer – I consider this juicer an essential kitchen tool. Freshly squeezed lemon and lime juice are so much better than buying it in the store and if you have an easy to use juicer you can just keep lemons and limes on hand and juice them as needed.
3-quart saucepan – I think this is the ideal size for cooking grains as a slightly larger pot decreases the likelihood of boil-overs. I’ve recently started using Green Pan products and I’ve been quite happy with them.
More grain bowl recipes
If you are looking for more grain-based dishes check out these reader favorites:
-
Asian Quinoa Salad
-
Grilled Chicken & Farro Salad with Pistachios
-
Ancient Grains Vegetarian Buddha Bowl
-
Turkey Banh Mi Quinoa Bowls
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Beluga Lentil and Basmati Rice Salad
Ingredients
For the salad:
- ¼ cup beluga lentils
- ½ cup basmati rice
- 1 ¼ cups water divided
- pinch of salt
- ½ cup grape tomatoes halved
- ⅓ cup diced English cucumber
- ¼ cup shelled pistachios
- ¼ cup feta cheese
- ½ teaspoon orange zest
- ¾ cup shallots thinly sliced into rings
- 2 tablespoon flour
- ¼ cup avocado or olive oil
For the vinaigrette:
- 2 tablespoon fresh orange juice
- ½ tablespoon champagne vinegar
- ½ teaspoon orange zest
- ½ teaspoon honey
- ½ teaspoon finely minced shallot
- 2 tablespoon extra virgin olive oil
Instructions
-
Cook the lentils. Pick any debris out of the lentils then add lentils and ½ cup water to small saucepan, preferably one with a glass lid. Cover and bring to a gentle simmer. Cook for 25 minutes or until lentils are tender and water is absorbed. Remove from heat and let cool slightly.
-
Cook the rice. Add rice, ¾ cup water and salt to a medium saucepan. Bring to a boil then cover and reduce heat to medium-low. Simmer for 10-12 minutes until water is absorbed. Transfer rice to a medium mixing bowl.
-
Make the vinaigrette. While the lentils are looking mix the orange juice, vinegar, honey, minced shallot and orange zest in a small bowl. Whisk in the oil until well combined. Set aside.
-
Fry the shallots. Toss the shallots and in the flour to coat. Heat ¼ cup oil in a medium non-stick skillet over medium heat. Add the shallots to the pan and spread into a single layer. Cook for 3 minutes until they begin to turn golden brown. Carefully flip using a pair of tongs and continue to cook for an additional 2 minutes. Remove from pan and drain on a plate lined with a paper towel.
-
Assemble the salad. Add the lentils, tomatoes and cucumber to the bowl with the rice. Mix well. Add the pistachios, feta, orange zest and dressing. Toss to coat everything. Divide between 2-3 serving bowls and top with crispy shallots just before serving.
Notes
Nutrition
This post was originally published in October 2017. It was updated in May 2024 with some new information and photos. No changes were made to the original recipe.
