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| SUGGESTION OF THE WEEK | |||
| RICE AND LENTILS SALAD
WITH CURRY Ingredients for 4 persons : 200 gr [7 oz] whole rice / 100 gr [3.5 oz] green lentils / 4 eggs / 1 fennel / 1 red pepper / 2 onions / 30 gr [1 oz] butter / 2 Tbspoons olive oil / 1 garlic clove / 1 Tbspoon curry spice / 1 tspoon dried thyme / 1 stock cube / salt & pepper. - Peel the onions, clean the pepper and fennel ; mince them all. - Fry them in a casserole with the butter + 1 Tbspoon olive oil for 2/3 minutes, then add the thyme, the peeled garlic and curry and mix for another minute. Add the rice and mix until the rice becomes translucent (another few minutes). - Boil 75 cl [25 fl oz ] water with the stock cube and pour it in the casserole. Turn the flame down, cover, and simmer for 40 minutes. Gently turn from time to time. - Put the lentils in a sauce pan with cold water and bring it to simmer. Simmer for 5 minutes then strain. Add them to the rice after 10 minutes cooking. - Let all cool down when cooked ; mix with 1 Tbspoon olive oil and adjust seasoning. - Beat the eggs with salt and pepper and fry one or 2 thin omelettes in a non-stick pan ; roll them and cut them in thin slices. Display the omelette slices on the top of the salad (this stage is optional). Serve fresh…. |
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Food and Cook