Wild rice with lentils

This recipe is one for wholefoods lovers! This rice doesn’t take much effort and because all the ingredients come together in a very indulgent mix, it is also a good one for children and toddlers.

Super versatile, this rice can be eaten on its own or as a side dish to anything else. I reckon it’ll go beautifully with fish, roasted or soaked nuts or chicken, as you see in my photo.

Ingredients

Wholegrain and wild basmati rice

Dry green lentils, soaked overnight

Stock

Grated carrot to taste

Feta cheese, crumbled

Salt and pepper to taste

Method

Notice I’ve not provided exact amounts on the ingredients list as it depends on whether you are having the rice on its own or as a side dish.

Cook the lentils in the stock of your choice as per packet instructions. The key to success with lentils is to bring them to a gentle boil at first, for approximately 10-15 minutes, and then reduce the heat to a gentle simmer for the remaining cooking time.

Meanwhile cook the rice as per packet instructions. Once everything is ready, mix well, drying the lentils but reserving some of the stock to make the rice mix moist until you reach a consistency that you are happy with.

I only used a tiny bit of carrot (half) and feta cheese (2inch by 1inch piece) for 4 portions of rice as a side dish. You can also use more cheese crumbs on top of the rice and grated carrot to decorate.

Buen provecho!

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