Rice and Lentil Salad With Orange and Dried Cherries

Ingredients

• 1 1/2 cups water
• 1 cup long-grain rice
• 1/2 teaspoon salt
• 1/2 cup french green lentil
• 1/4 cup finely chopped shallot
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 orange
• 1/3 cup dried cherries, chopped or currant
• 1/4 cup olive oil
• 1/3 cup chopped fresh flat-leaf parsley

Directions

1. 1

   Boil water, rice, and salt in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear and surface looks dry, about 8 minutes.

2. 2

   Reduce heat to very low and cook, covered and undisturbed, 15 minutes more.

3. 3

   While rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender, then drain.

4. 4

   Stir together shallot, vinegar, and lemon juice and let stand.

5. 5

   Finely grate zest from orange and cut away remaining peel and pith.

6. 6

   Cut sections free from membranes and cut sections into 1/2-inch pieces. Toss warm rice with lentils, shallot mixture, orange, zest, cherries, oil, and parsley and season with salt and pepper.

7. 7

   Serve warm or at room temperature.