1. In a deeper pan (ideally nonstick) put olive oil and chopped onion. Cook for 2 minutes. Add the finely chopped mushrooms, the shredded leek and the diced celery stalks, salt, pepper and the turmeric powder. Add some water or stock (approx 400ml) cover and cook until the water begins to simmer.
2. Add the washed rice and lentils, stir and cook on low heat for about 10 min from boiling point on low heat and covered. Add a drizzle of stock every now and again if your rice absorbed it all or if you'd like the rice to be juicier.
3. Dish out your rice, sprinkle some fresh herbs along with some sumac and even some red chilli if you fancy.
4. Serve hot or cold by itself or as a side dish to any meat.
“Adai” is a traditional south-Indian savory pancake with riceandlentil batter. Drain water from soaked riceand grind it into a smooth paste along with the red chilly in a blender, using additional fresh water
Eating Well Diary | A vegetarian's notes on healthy cooking
Put lentils, brown and wild riceand veggie broth in a covered pan. Get it boiling on a higher heat and then turn down to low and cook until the rice is cooked and the liquid is absorbed, but the result is still somewhat wet and mushy, not dry
) and I realized I could make a lovely brunch sandwich melt with the mushroom pesto. Most non-foodies would look at the cabinet in the kitchen where I stash my supplies and think a crazy person works here
This Spinach and Chickpea RicePilaf is a tasty little skillet dish that can easily be used as a side dish for roasted meat (I’m thinking something like Herb Roasted Pork Loin or Greek Marinated Chicken), or can be served in bigger portions as a vegetarian main dish