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Brown Rice with Lentils, Mushrooms and Almonds
Ingredients
For the Lentils
1 cup brown lentils
1 whole bay leaf
15g butter
1 tspn ground cumin
pinch of salt
2 cups water
For the Rice
1½ cups brown rice
3 cups water
30g butter
pinch salt
1 tspn dried herbs
For the Vegetables
30g butter
2 tbsp
vegetable oil
2 onions, sliced
1 red capsicum, cored, seeded and sliced
300 to 400g mushrooms, sliced
2 stalks celery
¼ cup chopped parsley
2 cups bean sprouts
3 tbsp soy sauce
50g slivered almonds, toasted
1. For the lentils : Put the lentils, bay leaf, butter, cumin and salt into a saucepan with the 2 cups of water, and bring to the boil. Cover, and simmer gently for about 50 minutes, or until the lentils are soft.
2. For the rice : Meanwhile, cook the rice in the 3 cups of water with the butter, salt and herbs. Simmer, covered, over low heat for about 45 minutes.
3. Toss the lentils and rice together, discarding the bay leaf, and spoon into a large, buttered baking dish. Cover and keep warm in a low oven. ( This may be made earlier and gently reheated before serving)
4. For the vegetables : Heat the butter and oil in a large frying pan, and sauté the onions and capsicum until soft and browning. Increase the heat, add the mushrooms, celery and parsley, and stir-fry for 5 minutes. Add the sprouts and soy sauce, reduce the heat, and cook for a further 2 minutes, while tossing with a wooden spoon.
5. Pour the vegetable mixture over the warmed rice and lentils, and scatter the almonds on top.
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