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28 ascp skin deep september/october 2020 This lentil and wild rice salad is packed with plants, protein-rich beans, and plenty of heart-healthy fi ber. 4 medium shallots, thinly sliced 1⁄4 cup olive oil, divided 1 cup wild rice blend 1 cup brown lentils 4 cups vegetable broth or water 1⁄2 cup slivered almonds 6 ounces arugula leaves 1⁄2 cup mint leaves, torn 1⁄2 cup pomegranate seeds 1 tablespoon balsamic vinegar Sea salt and freshly cracked black pepper Peel and slice shallots as thinly as possible. Heat 2 tablespoons of olive oil in a medium sauté pan over medium-low heat, and then add the shallots and a pinch of salt. Cook, stirring often, until shallots are caramelized and browned, about 30–45 minutes. While the shallots are cooking, make the rice. In a medium saucepan with a tight-fi tting lid, combine rice, lentils, and broth or water. (If using water, add ½ teaspoon salt.) Bring everything to a full boil, and then lower heat just enough to maintain a slow, steady simmer. Continue cooking until rice and lentils are tender and liquid is absorbed, about 45 minutes. Turn off heat, and let stand for a few minutes. While the lentils are cooking, heat a dry sauté pan over medium heat and add the slivered almonds. Cook over medium heat, stirring for 2–3 minutes until almonds are lightly browned, taking care not to burn. Assemble the salad. Place the arugula and 1 cup of the rice/lentil mixture, almonds, and mint leaves together in a salad bowl and lightly toss. Transfer to individual bowls/platter and top with the remaining rice/lentils and pomegranate seeds. Whisk together the remaining 2 tablespoons olive oil and balsamic vinegar, and then drizzle over the salad. Garnish with fl aky sea salt and freshly ground black pepper. Lentil and Wild Rice Fall Salad expertadvice FEED YOUR FACE 2 Servings