RICE AND LEN­TIL MINE­STRONE

Women's Weekly (Malaysia) - - LIVING -

Prep 15 mins | Cook 50 mins | Serves 4

2 tb­sps olive oil

350g minced beef

1 onion, coarsely chopped

1 car­rot, nely chopped

1 large cel­ery stalk, nely chopped 3 cloves gar­lic, crushed

1½ cups rice and lentils mix

2 litres beef stock

400g can chopped toma­toes 2 cups shred­ded cab­bage

¼ cup chopped pars­ley Shaved parme­san, to serve

1. In a large saucepan, heat oil on medium. Cook minced beef un­til browned. Add onion, car­rot, cel­ery and gar­lic. Cook, stir­ring, for 4-5 mins un­til soft­ened.

2. Add rice and lentils, stir­ring un­til translu­cent. Mix in stock and toma­toes and bring to a boil on high. Re­duce heat and sim­mer on low for 30-35 mins un­til rice is ten­der.

3. Stir through cab­bage. Cook for a fur­ther 1-2 mins un­til wilted. 4. Mix in pars­ley and sea­son to taste. Serve topped with parme­san. Ac­com­pany with crusty bread if you like. TIP: You can use any leftover veg­gies you have in the fridge.

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