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massagetherapy.com—your resource for all things bodywork 5 1 2 3 4 5 This salad is packed with plants, protein-rich beans, and plenty of heart-healthy fiber. 4 medium shallots, thinly sliced ¼ cup olive oil, divided 1 cup wild rice blend 1 cup brown lentils 4 cups vegetable broth or water ½ cup slivered almonds 6 ounces arugula leaves ½ cup mint leaves, torn ½ 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 pan over medium-low heat. Add the shallots and a pinch of salt. Stir 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 lid, combine rice, lentils, and broth or water. (If using water, add ½ teaspoon salt.) Bring everything to a full boil, then lower heat enough to maintain a slow, steady simmer. Cook 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, sauté the slivered almonds over medium heat, stirring for 2–3 minutes until almonds are lightly browned. 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 drizzle over the salad. Garnish with flaky sea salt and freshly ground black pepper. Lentil and Wild Rice Salad 2 SERVINGS H E A L T H Y F O O D , H E A L T H Y B O D Y

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