Lentil Rice with Coriander
Coriander or dhania is used extensively in traditional Cape Malay cooking. The Coriander Pesto goes a long way towards lifting the flavour of the rice.
YOU WILL NEED
- 2 T (30 ml) Ina Paarman's Chicken Stock Powder
- 3 cups (750 ml) water
- ½ cup (125 ml) brown lentils
- 1 cup (250 ml) long grain rice
- 4 T (60 ml) Ina Paarman's Coriander Pesto
Mix the Chicken Stock Powder with the water, in a saucepan, add the lentils. Boil for 15 minutes. Add the rice. Cook gently for 18-20 minutes. Switch off the heat and leave to stand with the lid tightly closed for a final 10 minutes. Fork the Coriander Pesto through and serve.
A little lemon zest added to the rice is good! This rice and lentil mixture freezes very well. You can happily double the recipe.