Herbed Lentil Pilaf

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A great side. Recipe adapted from more gluten-free and easy" cookbook by robyn russell. 1 aussie tablespoon = 4 teaspoons. Serves 6 as a side dish."

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Steps

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In a large saucepan , heat the oil and cook the red onion , ground coriander and garlic over a low heat for 5 minutes , or until the onion has softened.

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Stir in the rice and 2 cups of water.

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Cover the pan and bring to the boil.

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Reduce the heat and simmer gently for approx 10 minutes , or until all the liquid has been absorbed.

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Remove the pan from the heat , fluff the rice with a fork amd leave covered for another 10 minutes.

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Meanwhile , make the dressing.

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In a glass jar with a lid , combine all of the dressing ingredients and shake vigorously to mix.

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Add the rinsed and drained lentils to the rice along with the chopped spring onions and herbs.

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Pour over the dressing and mix well.

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Ingredients

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olive oil, red onion, ground coriander, garlic, basmati rice, lentils, spring onions, parsley, coriander leaves, mint, currants, lemon juice, white wine vinegar, sweet paprika, salt, black pepper