Salads
Spiced Rice and Lentils
Ingredients
|
Amount
|
Ingredient |
| 1 tablespoon | olive oil |
| 1 | onion, finely chopped |
| 2 cloves | garlic, crushed |
| 1 teaspoon | McKenzie's Turmeric |
| 1/2 teaspoon | McKenzie's Ground Cinnamon |
| 1 teaspoon | garam masala |
| 2 teaspoons | ground cumin |
| 2 teaspoons | mustard seeds |
| 2 cups | long grain brown rice |
| 1 cup | McKenzie's French Style Lentils |
| 5 cups | chicken stock |
| 1/2 cup | almonds, toasted |
| 1/2 cup | brazil nuts, toasted |
| 1/2 cup | currants (optional) |
Directions
Step 1
Heat oil in large frypan or saucepan. Add onion and stir over low heat until soft. Add garlic and cook, stirring for another minute.
Step 2
Add spices, mustard seeds and cook for a further minute, stirring continuously until aroma is released.
Step 3
Stir in rice and McKenzie's French Style Lentils. Add stock and bring to the boil. Reduce to low heat and simmer, covered, for 40 minutes or until rice and lentils are cooked.
Step 4
Stir through nuts and currants, season to taste and serve.
Step 5
Tips: baby spinach leaves could also be stirred through just before serving to add colour as well as extra fibre and iron.
Serve as a side with grilled chicken breast and steamed vegetables such as broccoli, carrots and snow peas.
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