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Ingredients :
Serves 4
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2 tbsp olive oil
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1 garlic clove, peeled and crushed
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˝ tsp ground turmeric
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125g / 4oz mixed long-grain and wild
rice
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50g / 2oz red lentils
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300ml / ˝ pint vegetable stock
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200g can chopped tomatoes
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5cm / 2 inch piece cinnamon stick
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salt and freshly ground black pepper
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400g can mixed beans, drained and rinsed
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15g / ˝oz butter
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1 bunch spring onions, trimmed and finely
sliced
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3 medium eggs
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4 tbsp freshly chopped herbs, such as
parsley and chervil
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sprigs of fresh dill, to garnish
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Method :
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Heat 1 tablespoon of the oil in a
saucepan. Add the garlic and turmeric and cook for a few seconds. Stir
in the rice and lentils. Add the stock, tomatoes and cinnamon. Season
to taste with salt and pepper.
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Stir once and bring to the boil. Lower
the heat, cover and simmer for 20 minutes, until most of the stock is
absorbed and the rice and lentils are tender. Stir in the beans,
replace the lid and leave to stand for 2-3 minutes to allow the beans
to heat through.
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While the rice is cooking, heat the
remaining oil and butter in a frying pan. Add the spring onions and
cook for 4-5 minutes, until soft. Lightly beat the eggs with 2
tablespoons of the herbs, then season with salt and pepper.
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Pour the egg mixture over the spring
onions. Stir gently with a spatula over a low heat, drawing the mixture
from the sides to the centre as the omelette sets. When almost set,
stop stirring and cook for about 30 seconds until golden underneath.
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Remove the omelette from the pan, roll up
and slice into thin strips. Fluff the rice up with a fork and remove
the cinnamon stick. Spoon onto serving plates, top with strips of
omelette and the remaining chopped herbs. Garnish with sprigs of dill
and serve.
Nutritional
details per 100g
energy 98kcals/412kj protein 5g carbohydrate 10g fat 4g fiber 2.5g sugar 2.3g sodium 0.3g
√
nut-free
√
vegetarian
√ seafood-free |
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