Mediterranean Lentil Rice Bowls Recipe

Name: Mediterranean Lentil Rice Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 50G Picard Chopped Flat Parsley; - Biona Organic Risotto Brown Rice; 250 ml Critida Lemon Infused Olive Oil 250Ml; 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store; 100 G Jumbo Garlic 100g; - Sunita Lemon Juice Organic; 500 Ml Daylesford Organic Hot & Sour Vegetable Broth; - Petti Delicato Extra Fine Passata

Fusion cuisine

About this recipe

A hearty and diabetic-friendly dinner featuring brown rice, lentils, and a zesty tomato sauce, topped with fresh herbs and a drizzle of lemon-infused olive oil.

Ingredients

50G Picard Chopped Flat Parsley
- Biona Organic Risotto Brown Rice
250 ml Critida Lemon Infused Olive Oil 250Ml
1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
100 G Jumbo Garlic 100g
- Sunita Lemon Juice Organic
500 Ml Daylesford Organic Hot & Sour Vegetable Broth
- Petti Delicato Extra Fine Passata

Instructions

1. Rinse 1 cup of brown rice under cold water and cook according to package instructions. Set aside once done.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant.
3. Stir in 1/2 cup of vegetable broth and 1/2 cup of passata. Simmer for 5-7 minutes, stirring occasionally, until the mixture is heated through and slightly thickened.
4. To assemble, divide the cooked brown rice into serving bowls. Spoon the sauce mixture over the rice.
5. Top each bowl with 2 tablespoons of chopped fresh parsley and drizzle with 1 tablespoon of lemon juice mixed with 1 tablespoon of olive oil. Serve warm.