Brown Rice Salad with Apples and Cheddar

This hearty grain and lentil salad travels well, making it great for a weekday lunch.

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  2-1/2 cups brown rice
  
  


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  Kosher salt
  
  


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  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


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  1/3 cup cider vinegar
  
  


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  Freshly ground black pepper
  
  


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  1 cup diced apples (1/2-inch dice)
  
  


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  1 cup halved seedless grapes
  
  


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  1 cup sliced celery (1/4-inch-thick slices)
  
  


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  1 cup cooked brown lentils
  
  


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  1 cup diced Cheddar
  
  


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  3/4 cup chopped toasted almonds
  
  


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  1/4 cup chopped fresh flat-leaf parsley
  
  

Rinse the rice under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the rice covered, until tender, about 20 to 25 minutes. Drain and rinse the rice with cold water to stop the cooking.

Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.
 

Put the cooked and cooled rice in a large serving bowl and toss to break up any clumps. Add the apples, grapes, celery, lentils, Cheddar, almonds, parsley, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.

Brown Rice with Walnuts and Golden Raisins

Whole grains have gone from hippy to hip in just a few years. And that’s a good thing, because whole grains—from brown rice and whole-wheat pasta to quinoa, bulgur, and barley—have double benefits: fiber and antioxidants. The toasted walnuts and raisins in this dish add texture and substance to an otherwise basic brown rice.

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  2 Tbs. extra-virgin olive oil
  
  


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  1/2 small yellow onion, finely diced
  
  


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  1/2 cup brown rice
  
  


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  Kosher salt
  
  


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  2 Tbs. golden raisins
  
  


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  1/4 cup walnuts, toasted and finely chopped
  
  


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  2 Tbs. finely chopped fresh flat-leaf parsley
  
  


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  Freshly ground black pepper
  
  

Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, 2 minutes. Add the rice and stir to coat in the oil. Add 1-1/4 cups water and 1/2 tsp. salt. Bring to a boil over high heat, cover, reduce the heat to low, and cook until all the water is absorbed and the rice is tender, about 35 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.


Meanwhile, put the raisins in a small bowl and add enough boiling water to cover. Allow them to plump for 10 minutes; then drain.


Stir the raisins, walnuts, and parsley into the cooked rice and season to taste with salt and pepper.