Red rice, brown rice & lentil salad with chilli, cumin & lime

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Rice and lentil salad on plate with fork and lime

Ingredients

Serves 2 as a main or 4 as a side dish

  • 50g red rice
  • 50g brown rice
  • 50g Puy lentils
  • 450ml boiling water
  • 1 teaspoon vegetable bouillon
  • 1/2 teaspoon cumin seeds

 

For the dressing:

  • 1 tablespoon extra virgin rapeseed oil
  • 1/2 teaspoon sesame seed oil
  • 1/4 teaspoon fish sauce
  • Juice of 1 lime
  • 2 cloves of garlic, peeled and finely chopped
  • 2 spring onions, outside leaves removed and thinly sliced on the diagonal
  • 1 bunch of fresh coriander, finely chopped
  • 1/4 red chilli, finely chopped
  • Zest of 1 lime
  • Salt to taste

You will need a fine sieve, a saucepan and a fine grater.

Timings

Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes

Red rice, brown rice & lentil salad with chilli, cumin & lime

Lots of healthy yumminess in here as red rice is a great source of iron and fibre. This is a gorgeous rice and lentil dish which gives you lots of variety. Have it hot or cold, as a main or as a side, add in different herbs such as flat leaf parsley, dill, chives or mint. It offers a beautiful change to boring old white or brown rice, and will wow your family and friends.

Method

Place the red rice, brown rice and lentils in a fine sieve and run under cold water. Put in a pan and pour over the 450ml boiling water.

Add the vegetable bouillon and cumin seeds. Bring to the boil.

Pop on a lid and bring down to a simmer for 20 minutes or until just soft.

Meanwhile, grate the lime, chop the garlic, chilli, coriander and spring onion.

When the rice and lentils are ready, drain.

Whilst still hot, stir in the oils, fish sauce and lime zest.

Finally stir through the grated lime, garlic, chilli, coriander and spring onion.

Taste and as sea salt as necessary.

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Sometimes you just need a bowlfulΒ of stodginess. But this doesn’t mean that the ingredients themselves have to be stodgy, or bland by any means. Always, always, ALWAYS think of how you can add in depth and layers of flavour, and add 20% more flavour in than you think you might need. It will be that 20% more which will make all the difference and really make your meal standΒ out.”

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