Sunday, April 30, 2017

Lentil & rice salad with caramelised onions recipe

Lentil & rice salad with caramelised onions

0:20 Prep | 0:30 Cook | 6 Servings | Capable cooks

This vegetarian Lentil & rice salad with caramelised onions is proudly brought to you by SunRice and


1 1/2 cups (300g) SunRice brown rice & lentils
1/2 cup extra-virgin olive oil
2 brown onions, thinly sliced
1 1/2 tablespoons tahini
1 1/2 tablespoons lemon juice
1 garlic clove, crushed
6 radishes, thinly sliced
1 cup coarsely chopped flat-leaf parsley, plus extra leaves to serve
2 tablespoons pine nuts, toasted


Cook the SunRice brown rice and lentils following packet directions. Set aside to cool completely.

Meanwhile, heat 2 tablespoons oil in a large frying pan over medium high-heat. Cook the onion, stirring, for 10 minutes. Reduce heat to medium and cook, stirring for another 5 minutes or until caramelised. Set aside on a paper towel lined plate.

Whisk the remaining oil, tahini, lemon juice, garlic and 1 1/2 tablespoons water in a large bowl until combined. Season. Add the cooled rice, radish and chopped parsley and toss to combine. Arrange on a serving plate and top with onion, pine nuts and extra parsley leaves.


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