4
SERVINGS
Ingredients
- 1 cup brown basmati rice, rinsed
- 2-1/4 cups water
- 4 onions, sliced into thin rings
- 2 tbsp olive oil
- 4 garlic cloves, crushed
- 4 tsp ground cumin
- 4 tsp ground cilantro
- 2 x 14 oz cans Puy or green lentils, drained
- Salt and pepper
Garnish
- 1/2 cup pine nuts, toasted
- 4 tbsp chopped flat-leaf parsley
Directions
- Put the rice into a pan with the water, bring to a boil, then cover and leave to cook very gently for 25 minutes, until the rice is tender and the water absorbed.
- Meanwhile, fry the onions gently in the oil until they are golden brown and slightly caramelized, about 20 minutes. Remove half the onions from the pan and set aside, keeping them warm.
- Add the garlic, cumin, and cilantro to the remaining onions in the pan, along with the drained lentils, and cook over a low heat, stirring from time to time.
- Stir the cooked rice gently with a fork, then add this to the pan with the onions and spices, and stir until everything is mixed. Season with salt and pepper.
- Serve the rice and lentils on one large or 4 individual warm plates; pile the reserved onions on top and garnish with the toasted pine nuts and chopped parsley.
Read more from Rose Elliot’s 30-Minute Vegetarian:
Couscous Salad Recipe With Lime-Roasted Sweet Potato
Vietnamese Spring Roll Recipe With Balsamic Reduction
This excerpt has been reprinted with permission from Rose Elliot’s 30-Minute Vegetarian © 2013 by Rose Elliot, Sterling Publishing Co., Inc.
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