Lentil & Plantain Salad – Ensalada de Lentejas Y Platanos

Serves 4

Plantains can be found at Hispanic/Latin American and Asian grocery stores in the U.S. Purchase plantains that have as much black skin as possible, an indication of its sweetness. Note: green plantains will take several days (up to a week) to ripen.

Ingredients

Wild Rice

1/2 tablespoon butter or oil

1/2 cup onion, diced

2 cloves garlic, minced

1/2 cup wild rice

1 1/3  - 1 1/2 cups water

1/2 teaspoon salt

Lentils

1/2 cup green lentils, sorted and rinsed

1 1/2 cups water

1 small bay leaf

1/4 teaspoon salt

Salad

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon ground cumin

1/8 – 1/4 teaspoon ground cinnamon, optional

1 clove garlic, minced

1 cup red, yellow or green bell pepper, diced

1 stalk celery, diced

1 green onion, diced

1 cup fresh cilantro, finely chopped

Fresh serrano chile, deveined and finely chopped (optional)

Plantains

2 ripe plantains*

2 tablespoons vegetable or canola oil

*Ripe plantains have a dark, almost black exterior. Fully ripe plantains are sweeter and make a nicer contrast in the salad.

Method:

1. Wild Rice: In a small pot, over medium-high heat, melt butter; saute onion and garlic for 1 – 2 minutes. Add wild rice, 1 1/2 cups water and salt. Bring to boil, cover with tight-fitting lid, reduce heat to low and simmer for about 45 – 50 minutes. I prefer rice grains slightly split with a chewy texture. If you prefer yours fully split, cook a few minutes longer (you may need to add 1 – 2 tablespoons water).] When done, fluff with fork, drain off any excess water. Let cool.
2. Lentils: Sort lentils to remove debris; rinse well. In small pot, bring all ingredients to boil; cover, reduce heat and simmer on low for 35 – 40 minutes or until lentils are tender but still in tact. Drain lentils, remove bay leaf. Let cool.
3. Salad: In a small bowl, whisk olive oil, balsamic, garlic, cumin and cinnamon. In a medium-size bowl, add cooled and drained wild rice and lentils and the remaining salad ingredients – bell pepper, celery, onion, cilantro and chile. Add oil mixture; mix well.
4. Plantains: With a knife, trim the ends off the plantains. Cut in half, leave skin on then slice each piece lengthwise; peel. Heat oil in skillet until hot, use tongs to place plantains flat side down. Fry in oil about 2 minutes on each side until golden brown. Drain on paper towels. When cooled a few minutes, cut lengthwise and cut into bite-size pieces (about 1”). Add to salad and lightly toss.
5. Serve room temperature or chilled. Platanos taste best when freshly fried.
6. Variation:  add pineaple; grill fruit instead of frying.