I don’t know how you feel about brown rice and lentils, but before you turn your nose up, listen up – I promise not to get all hippy on ya.
Okay so here’s the deal: whenever we have friends around I make this brown rice ‘salad’; it’s become a bit of a Dace staple. Its beauty lies not so much in the fact that it’s super quick and easy, but in the fact that (miraculously) my
kids love it too.
‘Kids, lentils?’ Stop shaking your head and believe it because it’s true. The trick is to serve it cold and add slivers of protein (chicken, meat or fish) for an extra dash of nutrition and taste.
The bonus? It’s something the whole family can eat. Making two types of dinner a night does get a bit tedious, doesn’t it?
Brown Rice Salad
Ingredients
1 cup brown rice
1 cup brown lentils
4 cups water
4 tsp chicken/ vegetable stock
Red onion chopped
Butternut chopped
Baby marrow chopped
Tin chickpeas
Handful pumpkin or sunflower seeds
Cinnamon pinch
Mixed herbs pinch
Feta
Method
Bring brown rice, chicken stock and water to a boil, simmer for 10 minutes. Add brown lentils and leave to simmer for approximately 30 minutes. Allow to cool.
Sauté the onions and add the cinnamon and mixed herbs. Add the rest of the veg and lightly fry until just soft.
Add the veg and chickpeas to the cooled rice and lentils. Top with feta and the seeds.
For a splash of versatility add beetroot and cottage cheese.
*Rocket optional (kids not so keen on this green!).
