Lemon Scented Rice Salad with Lentils and Shrimp

This is a really great dish to throw together if you have some leftover rice.  Just throw it in a tupperware with the lemon juice and spices to let it marinate until you’re ready to use it.  It’s so easy to throw together.  I made this one night when I had a late class and it took about 10 minutes to throw together, but packs a lot of flavor and a decent nutrient profile.  I even had leftovers for lunch the next day!

2 cups wild rice (virtually any rice will work, but I like that earthy flavor in wild rice)

1/2 Tbsp lemon juice

Generous shakes of Oregano and thyme (use your judgment.  I went really heavy on the oregano)

Salt and pepper

Combine these and let sit.  I did this overnight and the flavor was perfect.  Longer than that would only let the flavors meld more.  

2 tbsp Fat Free Plain Greek Yogurt

1 small diced cucumber (I used Persian mini cukes- fantastic!)

15 cherry tomatoes, halved

1 cup cooked lentils (I use Trader Joe’s cooked lentils from the product section) 

20 cooked shrimp, deveined and tails off

1/4 cup (or less) feta cheese

15 kalamata olives, finely chopped

 

Combine all ingredients and enjoy!

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