 Lebanese style rice and lentils is one of those unassuming, simple meals that delivers a lot of comfort, flavour and sustenance.
My recipe was inspired by the real deal - the much loved Lebanese dish, Mujadara. There are variations of it found throughout the Middle East, but the fundamental elements are always basmati rice and lentils, cooked together with aromatic spices, and served with a generous layer of caramelised onions on top. Sometimes other toppings are added. Creamy sauces like Hummus, or Tahini sauce, go wonderfully. Pomegranate molasses can be drizzled over it, or fresh Pomegranate seeds. My version calls for fried pine nuts, fresh herbs and currants, but it's more a suggestion than a rule. It's the perfect simple meal on its own, or as a side with other dishes like shawarma chicken, falafel, roasted eggplant, salads and pita bread. Leftovers make excellent patties which are perfect for a veggie burger! (See in Pimp My Recipe for instructions).  Have you noticed over the last week that the mornings have become a little milder? That the 7am sprint to the shower isn't as chilly or savage? Spring is almost in reach!
As the weather starts to warm up we often feel like a lighter breakfast that still delivers the same warmth and comfort as a bowl of oats. Enter Rolled Rice Flakes. Quick to prepare, nutritious, gluten free and soothingly delicious, they're the perfect breakfast in a bowl, hot or cold - and we're going to walk you through both! |
Categories
All
Archives
February 2025
|
RSS Feed