Savoury Rice

This is such a good accompaniment to so many casserole type dishes.   Leftovers are also very good mixed with egg for a real carb hit on a Sunday morning - try making this as a thin omelet (with three or four dessert spoons of the mixture to two eggs) and whilst still warm, sprinkling grated cheddar cheese and rolling it up like a wrap.   

 

Garnish:

• 250 gram of small/baby potatoes, halved
• 10 mils of olive oil
• A pinch of salt
• A pinch of ground black pepper
• Half a teaspoon of dried thyme
• Half a teaspoon of dried parsley

In a medium bowl mix all the ingredients together and lay on a baking tray.  Place in a hot oven (200c) and roast for 30 minutes, turning them half way through the cooking time. 

Separately:

• 5 mls of olive oil
• One medium onion - finely chopped
• A pinch of salt
• A pinch of ground black pepper
• A teaspoon of cumin seeds
• 150 grams of brown rice
• 150 grams of puy lentils
• Cold water.

In a large frying pan or shallow saucepan, fry the onion in the oil on a medium heat until soft.  Add the salt, pepper and cumin and the brown rice.  Stir until the rice starts to change colour, add the lentils and again, stir until the well coated with the oil.    Add enough cold water to cover by a cm over the top of the mixture.  Bring to a gentle boil and then reduce heat to simmer for approximately 20 minutes, or until the mixture is cooked.  You may need to add additional water during this time, but all should have been boiled away.  If some is still remaining, drain before adding half the roasted potato.  Stir these into the mixture.  On serving, add the remaining potatoes on top.