Ingredients
- 2 tablespoons olive oil
- 3 carrots, sliced
- 1 onion, chopped
- 1 garlic clove, crushed
- 3 cups chicken stock
- 410g can tomato puree
- 1 cup water
- 1 cup dried lentils
- 4 parsley stalks, plus leaves, to serve
- 1 bay leaf
- 1 cup white rice, rinsed
- 100g pepperoni, roughly chopped
- 1 teaspoon sambal oelek or chilli sauce
- salad leaves, to serve
Preparation method
In a large saucepan, heat half oil on medium. Saute carrots, onion and garlic 4-5 minutes, until onions are tender.
Add stock, puree, water, lentils, parsley and bay leaf. Bring to boil. Reduce heat to low. Simmer, uncovered, 10 minutes.
Stir in rice. Simmer, covered, 25-30 minutes, until rice and lentils are tender. Season to taste.
Meanwhile, heat remaining oil in a medium frying pan on high. Fry pepperoni 4-5 minutes, until crispy. Stir rice mixture through with sambal oelek. Serve sprinkled with parsley leaves and accompany with salad leaves of choice.
TOP TIP
For a healthier option to this pilaf, you could use brown rice instead of white.
http://food.ninemsn.com.au/recipes/ilentil/8349684/lentil-pepperoni-pilaf-for-9-20
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