This recipe came about because I got talking to a friend who is also passionate about sharing dishes from his home country. The concept of combining grain and pulse crosses many borders and cultures – in this case we are combining lentils and rice with some choice spices to recreate this simple but comforting Syrian dish. It is just one of many dishes we may have all eaten with some variety or other, give it ago and get stuck in.
By combining a grain and a pulse (in this case rice and lentils) we are forming a complete protein. The main source of energy in grains are from their starchy carbohydrates. Pulses are an important source of inexpensive protein, fibre and starchy carbohydrates. And we all know how important those are for keeping us in good health when they come from good sources and with minimal processing.
- 1 cup pre-soaked and washed green or brown lentils
- 1 cup long grain basmati rice
- 4 cardamom pods
- 1/4 teaspoon grains of paradise
- 1 cinnamon stick or 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 1/4 cups water
- 1/4 cup oil
- 1 large or 2 medium red onions, sliced
- extra salt and pepper for the onions
Add the water, lentils, cardamon, cinnamon, grains of paradise and salt to a large saucepan cook till soft, then add the rice and cook till soft - remove cover, turn off the heat and leave for 10 minutes then fluff up with a clean fork.
Whilst the rice is resting, add the oil, onion, salt and pepper to a frying pan on low to medium heat, fry off the onions till brown but not burnt! drain away the extra oil and serve over the cooked rice and lentils
You can add coconut milk or coconut cream to the cooking water for a different flavour.
Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body! Click To Tweet