Prep 10 mins
Cook 40 mins
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.
- 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
- 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.
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.