Cinnamon Lentil And Rice Dinner Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring lentils, brown rice, and a touch of cinnamon, complemented by sweet golden raisins and fresh mint.

Ingredients

• 50G Picard Chopped Flat Parsley
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 500G Sabarot Lentils Mix, 500G
• - Forest Whole Foods Ltd Organic Long Grain Brown Rice
• 850 Ml Tropicana Long Life Pure Original Orange Fruit Juice With Bits
• 1 Kg Dried Apricots, 1Kg
• 1 Kg Pariani Italian Lara Walnuts, 1Kg
• 200 G Authentic Greek Yogurt
• 100G Sichuan Pepper, 100G
• 250G Terre Exotique Cinnamon Stick, 15Cm, 250G
• 1 L Crisp N Dry Oil
• - Tata Salt

Instructions

1. 1. Combine 1/4 cup chopped dried apricots with 1 tablespoon orange juice in a small bowl and set aside to allow the apricots to soften.
2. 2. In a heavy saucepan, bring 1 1/2 cups chicken broth and 1 cinnamon stick to a boil over medium-high heat.
3. 3. Stir in 1/2 cup lentils, 1/2 cup brown rice, and the softened apricots with their orange juice. Return the mixture to a boil.
4. 4. Reduce the heat to low, cover the saucepan tightly, and let the mixture simmer undisturbed for about 45 minutes, or until the lentils and rice are tender and the liquid is absorbed.
5. 5. Remove the saucepan from heat and fluff the rice and lentil mixture with a fork. Stir in 1/4 cup orange juice and 1/4 cup chopped walnuts.
6. 6. Adjust seasoning to taste with salt and Sichuan pepper, if desired.
7. 7. Serve warm, garnished with a dollop of plain yogurt and a sprinkle of chopped walnuts.