Fruity Brown Rice & Lentil Salad
The dried fruit and spices give this simple recipe a touch of the Middle East.
Top Tips
Make this recipe even easier by using leftover brown rice - or buy the ready-cooked sachet variety. Brands to look for include Tilda or Sainsbury.
Try serving it with a tomato salad sprinkled with sumac spice.
Photo courtesy Corin Jeavons
Ingredients:
- 60g/2oz long grain brown rice (if using home-cooked/ready-made, aim for 150g/generous 5oz)
- Half a tin cooked whole lentils - about 120g - rinsed and drained .Brown, green or puy varieties all work
- 1 tbsp vegetable oil
- 1 small onion, peeled and grated
- ½ tsp root ginger, peeled and finely chopped
- 3 dried dates, finely chopped
- 3 dried apricots, finely chopped
- 1 tbsp sultanas
- 1 tbsp raisins
- Seeds from 1 cardamon pod (discard husk)
- ½ tsp coriander seeds
- ¼ tsp ground cloves
- 3 tbsp fresh orange juice
- Salt and black pepper
Method:
1. Put rice on to cook if making from scratch. Cook for 25-30 minutes or until tender. If using pre-cooked rice go to stage 2.
2. Prepare other ingredients.
3. Heat oil in a saucepan and fry onion and ginger until softened.
4. Add remaining ingredients and combine well then remove from heat. Mix in the cooked lentils and rice. Taste and season accordingly.
5. Transfer to a covered container and chill before serving.
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