Serves 4
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.
Recipe Category

You will need

2 T (30 ml) Ina Paarman’s Chicken Flavour Stock Powder or Vegetable Stock Powder
3 cups (750 ml) water
½ cup (125 ml) brown lentils
1 cup (250 ml) long grain rice

Ina’s Tip

A little lemon zest added to the rice is good! This rice and lentil mixture freezes very well. You can happily double the recipe.


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.