This easy-to-cook dish makes for a great weeknight meal and pairs well with salads, yogurt, freshly cut herbs or just a drizzle of lemon juice. Enjoy for lunch or dinner any day of the week!
Serves : 4
Prep Time : 30 MINUTES
Cooking Time : 10 MINUTES
Ingredients
Method
– Place lentils in a pot with water; the water level should be approximately 1 inch above the lentils.
– Bring to a boil, then simmer for 2 – 3 minutes, ensuring that the lentils do not overcook. Drain and rinse with cold water to avoid further cooking.
– Place the onions in a pan over medium heat, add ½ cup of the vegetable stock, cover the lid, and cook until onions are translucent, and the water has evaporated.
– Add the lentils, the remaining vegetable stock, and the washed and drained rice. Season with salt and pepper, cover and cook until the vegetable stock is completely absorbed, then take off the heat.
– Let the dish sit for 5 minutes and add in the chopped dill and sliced green onions. Mix well, fluff the rice with a fork and serve.
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