Spiced Rice & Lentils

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Spiced Rice & Lentils

Spiced Rice & Lentils

Serves 6

Prep 15 mins

Cook 45 mins

1 tbs olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 tsp turmeric 1/2 tsp McKenzie's Ground Cinnamon 1 tsp garam masala 2 tsps ground cumin 2 tsps mustard seeds 2 cups long grain brown rice 1 cup McKenzie's French Style Lentils 5 cups chicken stock 1/2 cup McKenzie's Slivered Almonds, toasted 1/2 cup brazil nuts, toasted 1/2 cup currants (optional)

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 and mustard seeds and cook for a further minute, stirring continuously until aroma is released.

Step 3

Stir in rice and 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. Stir through nuts and currants, season to taste and serve.

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.