Saturday, June 7, 2008

Lentil And Rice Salad

Lentil And Rice Salad
serves 6

175g/6oz green lentils
200g/7oz basmati rice
4 large red onions, thinly sliced
4 garlic cloves, crushed
250ml/9fl oz olive oil
50g/2oz butter
2 teaspoons ground cinnamon
2 teaspoons sweet smoked paprika (pimenton dulce)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 spring onions, chopped
salt and freshly ground
black pepper

• Cook the lentils and rice in separate pans of water until the grains are just tender, then drain.
• In a heavy pan over a low heat,very gently sweat the onions and garlic in the oil and butter for 30 minutes until very soft and caramelized. Stir in the cinnamon,paprika, cumin and coriander, and cook for a further 2 minutes until the spices are aromatic.
• Combine the onion and spice mixture with the drained rice and lentils. Stir in the spring onions,and season with salt and pepper.Serve warm.

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