Serves
6
Prep
15
mins
Cooking
45
mins
Spiced Rice & Lentils
Directions
Step 1
Heat oil in large frypan or saucepan. Add onion and stir over low heat until soft. Add garlic and cook, stirring for another minute.
Step 2
Add spices and mustard seeds and cook for a further minute, stirring continuously until aroma is released.
Step 3
Stir in rice and lentils. Add stock and bring to the boil. Reduce to low heat and simmer, covered, for 40 minutes or until rice and lentils are cooked.
Step 4
Stir through nuts and currants, season to taste and serve.
Step 5
Tips
- Baby spinach leaves could also be stirred through just before serving to add colour as well as extra fibre and iron.
- Serve as a side with grilled chicken breast and steamed vegetables such as broccoli, carrots and snow peas.
Ingredients
- 1 tbs olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp turmeric
- 1/2 tsp McKenzie's Ground Cinnamon
- 1 tsp garam masala
- 2 tsps ground cumin
- 2 tsps mustard seeds
- 2 cups long grain brown rice
- 1 cup McKenzie's French Style Lentils
- 5 cups chicken stock
- 1/2 cup McKenzie's Slivered Almonds, toasted
- 1/2 cup brazil nuts, toasted
- 1/2 cup currants (optional)
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