Description (Some HTML is OK)
Variable rice salad. Best served slightly chilled.
Ingredients
Makes 4 servings
- olive oil
- 325g short-grained brown rice
- 100g puy lentils
- 1 tsp stock powder (if lentils are dry)
- 1 tin *Tesco* mixed bean salad, *drained and rinsed*
- handful green olives, sliced
- 2-4 gherkins, diced
- 1 medium onion, diced
- garlic clove [optional]
- splash of red wine [optional]
- feta (20-30g per person), or some tofu pieces [optional]
Preparation
If using tofu, marinade or do whatever you gotta do first.
Wash rice and put onto boil with lots of salted water.
Gently fry onion and garlic in olive oil.
Whilst frying put lentils on to cook if they're of the dry type. Use stock powder and a splash of left-over red wine if you have any.
Put bean salad, onion (when cooled slightly), olives and gherkins in a mixing bowl. Lightly coat with some olive oil and stir gently.
Test lentils, they should still have a slight bite - i.e. make sure they maintain their structure and don't turn to mush. Drain and add to mixing bowl when cooled.
Drain rice when done and let it cool a bit. Add to mixing bowl and fold all the ingredients together gently. Add more olive oil if you wish, and season with some pepper.
You can fold in the tofu or feta if you like or put a few pieces on top when you serve.
Comments
Back to top