Ingredients
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1/2 cup brown rice
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4 cups vegetable stock, plus
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1 cup extra vegetable stock
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4 cups water
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1 tablespoon ground cumin
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2 tablespoons butter
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2 tablespoons sugar
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1 tablespoon balsamic vinegar
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1 pinch cayenne pepper
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1/3 cup fresh coriander, chopped
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1/3 cup fresh flat-leaf parsley, chopped
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2 cups red lentils
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3 brown onions, sliced thinly
Instructions
- Rinse the lentils and rice in cold water and drain.
- Combine the 4 cups of stock and the water in large saucepan and bring to boil.
- Add the lentils, rice and cumin and return to the boil.
- Reduce heat and simmer uncovered, stirring occasionally until just tender, approx 15 minutes.
- Meanwhile, melt butter in large fry pan, add onion and cook until softens, add sugar and vinegar and cook stirring until onion caramelises, remove from heat.
- Stir the cayenne, coriander and parsley into the lentil mixture and bring to the boil.
- Stir in the caramelised onion mixture and the extra cup of stock, cook, stirring, until heated through.