Fruity Brown Rice & Lentil Salad

Vegan

Sides, light meals, salads

The dried fruit and spices give this simple recipe a touch of the Middle East... Photo courtesy Corin Jeavons.

Serves:

Serves 4

Time:

10 minutes if using leftover cooked rice, 45 minutes if cooking rice from scratch

Ingredients:

60g/2oz long long grain brown rice (if using cooked, aim for 150g/generous 5oz Half a tin cooked brown lentils - about 120g - rinsed and drained 1 tbsp vegetable oil 1 small onion, peeled and grated 1/2tsp root ginger, peeled and finely chopped 3 dried dates, finely chopped 3 dried apricots, finely chopped 1 tbsp sultanas 1 tbsp raisins Seeds from 1 cardamon pod (discard husk) 1/2 tspcoriander seeds 1/4 tsp ground cloves 3 tbsp fresh orange juice Salt and black pepper

Method:

1. Put rice on to cook if you don't have leftovers. Cook for 25-30 minutes or until tender.

2. Prepare other ingredients.

3. Heat oil in a saucepan and fry onion and ginger until softened.

4. Add remaining ingredients and combine well then remove from heat. Mix in the cooked lentils and rice. Taste and season accordingly.

5. Transfer to a covered container and chill before serving.