RICE WITH COLOUR­FUL LENTILS, AL­MONDS AND RED ONIONS

Friday - - Food -

Prep time 10 mins Cook­ing time 30 mins Serves 4 175g brown lentils 1 ½ litres veg­etable stock 1 tbsp olive oil 1 red onion, sliced 250g bas­mati rice, rinsed 75g dried cher­ries 60g blanched al­monds 65g blanched hazelnuts, roughly chopped 1 small bunch flat-leaf pars­ley, leaves only, chopped Juice of half a le­mon Place the lentils in a saucepan with half the stock. Bring to the boil and then re­duce to a sim­mer un­til ten­der, about 25-30 mins. In the mean­time, heat olive oil in a large saucepan set over a mod­er­ate heat. Add red onion and a pinch of salt, sautéing un­til lightly coloured. Stir in the rice and then the re­main­ing stock. Bring to the boil be­fore cov­er­ing with a lid and cook­ing over a low heat un­til the rice has ab­sorbed the stock and is ten­der, about 20 mins. Re­move the rice and lentils from the heat when ready, leav­ing the rice cov­ered for 10 min­utes. Drain the lentils if needed. Fluff the cooked rice with a fork be­fore tip­ping into a large mix­ing bowl. Add cher­ries, lentils, nuts, pars­ley, and le­mon juice. Stir well to com­bine, and then sea­son to taste with salt and pep­per. Di­vide be­tween bowls and serve warm. This dish can also be chilled and served cold.

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