Recipe by **Jubes**
A great side. Recipe adapted from "more gluten-free and easy" cookbook by Robyn Russell. 1 Aussie tablespoon = 4 teaspoons. Serves 6 as a side dish.
Top Review by Kiwi Kathy
Very tasty and delicious. When making just be aware that the lentils are canned, not a dry quantity. I cooked approx 2/3 cup of brown lentils to stir through. The currants add the 'Wow' factor to the recipe. Little bursts of sweetness in your mouth. DH had 3 helpings and declared this a recipe I can certainly make again. Made for Aussie/Kiwi Swap Dec 2011.
- 2 tablespoons olive oil
- 1 red onion, diced (spanish onion)
- 1 tablespoon ground coriander
- 2 teaspoons crushed garlic
- 1 cup basmati rice (200 grams)
- 400 g lentils, rinsed and drained (14 oz tin)
- 3 spring onions, finely chopped (scallions or green onions)
- 1⁄4 cup parsley, chopped
- 1⁄4 cup coriander leaves, chopped (cilantro)
- 1⁄4 cup mint, choppd
- 1⁄3 cup olive oil
- 2 tablespoons currants
- 2 tablespoons lemon juice
- 2 teaspoons white wine vinegar or 2 teaspoons rice vinegar
- 1 pinch sweet paprika
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper, freshly ground
Directions See How It's Made
- In a large saucepan, heat the oil and cook the red onion, ground coriander and garlic over a low heat for 5 minutes, or until the onion has softened.
- Stir in the rice and 2 cups of water (17 fl oz). Cover the pan and bring to the boil.
- Reduce the heat and simmer gently for approx 10 minutes, or until all the liquid has been absorbed.
- Remove the pan from the heat, fluff the rice with a fork amd leave covered for another 10 minutes.
- Meanwhile, make the dressing. In a glass jar with a lid, combine all of the dressing ingredients and shake vigorously to mix.
- Add the rinsed and drained lentils to the rice along with the chopped spring onions and herbs. Pour over the dressing and mix well.