Lentil and rice pilaf with feta
¾ cup(s), (150g), puy
1 small, finely chopped
1 small, chopped
2 clove(s), crushed
1 cup(s), (200g)
1½ cup(s), (375ml)
1 cup(s), (250ml)
Reduced fat feta cheese
100 g, crumbled
50 g, trimmed, leaves torn
- Bring a large saucepan of water to the boil. Add lentils and boil, uncovered, for 25 minutes or until tender. Drain.
- Meanwhile, heat oil in a large saucepan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add garlic, cumin and rice and cook, stirring, for 1 minute.
- Add puree and stock and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Remove from the heat and stand, covered, for 5 minutes.
- Add drained lentils and stir to combine. Sprinkle pilaf with feta and freshly ground black pepper. Serve with rocket.