Herbed Lentil Pilaf
photo by Kiwi Kathy
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 29.58 ml olive oil
- 1 red onion, diced (spanish onion)
- 14.79 ml ground coriander
- 9.85 ml crushed garlic
- 236.59 ml basmati rice (200 grams)
- 400 g lentils, rinsed and drained (14 oz tin)
- 3 spring onions, finely chopped (scallions or green onions)
- 59.14 ml parsley, chopped
- 59.14 ml coriander leaves, chopped (cilantro)
- 59.14 ml mint, choppd
-
Dressing
- 78.78 ml olive oil
- 29.58 ml currants
- 29.58 ml lemon juice
- 9.85 ml white wine vinegar or 9.85 ml rice vinegar
- 0.25 ml sweet paprika
- 2.46 ml salt
- 2.46 ml black pepper, freshly ground
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free