Lentil & Rice Salad

Lentils and Rice

Ingredients:

• 1 cup of long-grain white rice

• 1 cup brown lentils

• 4 cups cold water

• 2 cups boiling water

• 3/4 cup fruity olive oil

• a little more oil for garnish

• 8 large brown onions, sliced finely

• 1/2 teaspoon black pepper

• 1 1/2 teaspoons salt

Method: Rinse lentils well then put in a lidded pot with cold water. then simmer till lentils are tender but not mushy. You may have to add more water. Meanwhile gently fry onions in oil, stirring constantly until rich brown in colour, but do not burn. When lentils are tender remove from the heat, add half the onions plus half the oil, the rice, salt, pepper and boiling water. Lid the pot, return it to heat and simmer till the rice is tender. Again, you may have to add more water. When the lentils and rice have absorbed all the liquid and the rice is tender, stand the lidded pot in cold water for thirty minutes. Transfer to a flat serving dish mounding the salad in the centre. Cover with the remaining onions and sprinkle with olive oil.

Lentil & Apricot Salad

1. 2 cups dried brown lentils

2. 1 cup spring onions chopped small

3. 1 cup dried apricots chopped small

4. 1/2 cup pecan pieces

5. 1/4 cup fruity, virgin olive oil

6. 1/4 cup lemon juice

7. 1/2 cup parsley finely chopped

8. pepper and salt to taste

Method: Rinse lentils well under running cold water, then cook till tender (not squashy) in water with a pinch of salt. Add apricots and pecans, simmer with the lid for a further ten minutes, adding more water if needed. Strain using a wire sieve and spread on a plate and cool. Transfer to a bowl, stir in spring onions, cover and put aside. Put oil, juice and, parsley in a jar, shake it well, then add the liquid to the lentils, toss to mix, taste, add pepper and salt.