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Tuna, lemon & lentil pilaf
Tuna, lemon & lentil pilaf
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients:
  • 1 250g pkt frozen chopped spinach, thawed
  • 60g (3 tbsp) butter
  • 1 brown onion, chopped
  • 150g (3/4 cup) Basmati rice
  • 170g (3/4 cup) dried split red lentils
  • 80ml (1/3 cup) fresh lemon juice
  • 1 500ml carton chicken style liquid stock
  • 60ml (1/4 cup) water
  • Salt & ground black pepper, to taste
  • 1 425g can tuna in spring water, drained
Instructions:
  • Drain the spinach in a sieve over a bowl and press out excess liquid using the back of a spoon. Set aside.
  • In a medium saucepan over medium heat, melt the butter until bubbly. Stir in the onion and cook for 2-3 minutes until it softens slightly, stirring occasionally.
  • Turn the heat up to high and add the rice and lentils. Sauté for 2 minutes, stirring continuously, until the rice is opaque and slightly sticks to the pan. Add the lemon juice and let it simmer for 30 seconds until it evaporates. Pour in the stock, water, and 1/2 teaspoon of salt. Bring it to a boil. Reduce the heat to low, cover the pan, and let it cook for 15 minutes without stirring.
  • Take the pan off the heat and let it sit covered for 3 minutes until all the liquid is absorbed. Mix in the spinach and tuna using a fork. Season with salt and pepper to taste. Serve right away.

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