Name Tasty brown rice with lentils


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* 1 tbsp olive oil
* 25 g (1 oz) butter
* 1 onion, peeled and chopped
* 1 clove garlic, crushed
* 1 red pepper (capsicum), cored, de-seeded and diced
* 150 g (5 oz) button mushrooms, sliced
* 150 g (5 oz) brown, green or red lentils
* 600 ml (1 pint) vegetable stock
* 150 g (5 oz) brown rice
* 200 g (7 oz) fresh baby leaf spinach (English spinach), washed
* 3 tomatoes, skinned, de-seeded and roughly chopped
* 1 to 2 tsp lemon juice
* 2 tbsp fresh chopped parsley
* salt and freshly ground black pepper

Heat the oil and butter in a large saucepan and saute the onion, garlic and pepper for 5 minutes. Stir in the mushrooms and lentils. Saute for 1 to 2 minutes, stirring continuously, and then pour over the vegetable stock. Cover with a lid and cook for 10 minutes. Remove the lid and stir in the rice. Cover and cook for 30 minutes, stirring occasionally and adding any extra stock or water if needed. Remove the lid and stir in the spinach, tomatoes, lemon juice and parsley. Season with salt and pepper.

Serves: 6 portions

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