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Herbed Lentil Pilaf

Herbed Lentil Pilaf created by Kiwi Kathy

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.

Ready In:
50mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Jubes
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@Jubes
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"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."
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  1. Kiwi Kathy
    Herbed Lentil Pilaf Created by Kiwi Kathy
    Reply
  2. 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.
    Reply
  3. 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.
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