By Melissa Baird
We are giving away bottles of Earthbound Chenin Blanc wine – a delicious organic wine goes jolly marvellously with this recipe I tried out the other day.
Ingredients: ( Serves 4)
115 g yellow split dahl or green lentils (I used yellow dahl – very nutty in flavour and texty)
1 onion – chopped
1 garlic clove – crushed
50 grams butter or ghee
30 ml coconut oil
225 grams easy cook Basmati rice (rinsed and kept aside)
1 ml ground coriander
10 ml cumin seeds
3 cardamom pods
2 bay leaves
1 stick cinnamon (I used more as I like cinnamon)
1 litre vegetable stock
30 ml tomato puree (choose puree from a carton box not a can)
Himalayan salt and ground black pepper – to taste
Chopped fresh parsley to garnish
Cover dahl with hot water and let stand for about 10 minutes. Fry onion and garlic till soft in the butter and oil, add rice and coat all grains in the mixture. Stir in all spices. Then add rinsed lentils, stock, tomato puree and seasoning. Bring to the boil and then let simmer for about 20 minutes – or until all the liquid has been absorbed by the rice. Stir in the coriander or parsley and remove the bay leaves and cinnamon stick before serving.
Enjoy with a chilled glass of Earthbound Chenin Blanc and you will be feasting on nature’s bounty.
Recipe adapted from Inspired Vegetarian by Christine Ingram – Hermes House ISBN 1-84309-582-3