This lentil rice is based on my grandmother’s recipe, but I use brown rice and have added sunflower seeds for a bit more crunch. This is the version we made in Hogsback:
- 2 cups brown rice
- 3/4 cup lentils
- 4.5 cups water
- Dash of salt
- 4 small/ medium onions
- sunflower seeds
I usually boil the lentils on the stove, but I was taught a really great way to do it in the oven. In this case we were using the Aga which is a little slower than an electric oven. Put the rice, water and a pinch of salt into a glass dish with a lid. Place in the oven. The water cooks through the rice so perfectly. No mush. No burnt pot bottom.
While the rice is cooking, slice the onions evenly and fry slowly in olive oil until they are soft and brown. Dry roast a whole load of sunflower seeds until they are golden brown. Add the onions and the sunflower seeds when the rice is cooked.
This lentil rice is great served with tomato based dishes. In this case I served it with my brinjal and feta bake. It is also a must to have some plain yoghurt on the side. You can also make dhanya yoghurt for this dish. Depending what I am making with the dish I also often cook herbs with the rice. Parsley is delicious, but anything you have growing in your garden is good too. I also sometimes chuck in a bit of veg stock for extra flavour.