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Lebanese rice with lentils and toasted cauliflower
Lebanese rice with lentils and toasted cauliflower
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious vegetarian recipe perfect for a side or office lunch.
Ingredients:
  • 1/2 cauliflower, cut into florets
  • 2 tsp sumac
  • 27.30 gm olive oil
  • 3 brown onions
  • 300.00 gm white long-grain rice
  • 637.50 gm vegetable liquid stock
  • 400g can lentils, drained, rinsed
  • 20g butter
  • 250.00 ml plain Greek-style yoghurt
  • 1 garlic clove, crushed
  • 125.00 ml roughly chopped fresh coriander leaves
  • Fresh coriander leaves, to serve
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. Combine cauliflower, sumac, and 2 teaspoons of oil in a roasting dish, making sure everything is coated evenly. Season with salt and pepper. Roast for 20 minutes until the cauliflower is golden and tender.
  • Finely chop 1 onion. Heat 2 teaspoons of oil in a large saucepan over medium-high heat. Cook the onion, stirring, until softened (about 5 minutes). Add rice and stir. Pour in stock and lentils, season well, and bring to a boil. Cover, reduce heat to low, and simmer for 12 to 15 minutes or until rice is tender.
  • Thinly slice the rest of the onions. In a large frying pan over medium heat, melt butter and the remaining oil. Add onions and cook, stirring occasionally, for 15 to 18 minutes until they are golden brown and caramelized. Mix yogurt and garlic in a small bowl, season with salt and pepper.
  • Fluff the rice with a fork, then mix in the cauliflower mixture and coriander, tossing gently to combine. Transfer to a large serving plate, and garnish with caramelised onions and fresh coriander leaves. Serve with garlic yogurt on the side.

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