Sunday Autumn recipe: Brown rice, lentils and spices

brown rice, lentils and spices

• 4oz brown rice
• 4oz puy or french indigo lentils (gotta have the tiny brown lentils that do not get mushy)
• 2 tblsp olive oil
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 tsp allspice
• 1oz butter
• salt, pepper

rinse rice and lentils in sieve and leave to drain.
gently heat oil in sauce pan
add the spices and mix in oil / cook for a minute
add the rice and lentils and cook, stirring to coat the rice and lentils in spices

add the butter and 14fl oz of water

cover and bring to boil
stir butter into the rice and lentils

reduce heat to a gentle simmer and cook the mixture with the lid on for about 40 minutes or liquid steams away


If you want caramelized onions:
2 onions, 2 tablespoons of olive oil

heat  2 tablespoons of oil in a frying pan, add the onion and cook over medium heat stirring frequently for 20 minutes or until the onions are caramelized

season to taste

stir the onions through the rice and lentils. Cover and allow to stand for 10 minutes before serving

delicious as a snack or with grilled salmon, or snack with tomatoes

355kcal
8g protein
21g fat
35 carbohydrate
3g fibre
3.5mg of iron

from Pregnancy Food by Sophie Braimbridge & Jenny Copeland SRD.

This recipe is a staple of ours, regardless of our maternal state.