This is an excellent winter dish. It can be served by itself or with steamed vegetables
SAVOURY RICE AND LENTILS
- 170 grams Brown Rice
- 85 grams Red Lentils
- 15 grams Fenugreek
- 500 ml Vegetable Stock
- 1.25 grams Kelp powder
- 2.5 grams Paprika
- 1 clove garlic (minced)
- Place all ingredients in a Dutch oven or similar size pot.
- Bring to the boil, and cook with lid on , on lowest possible heat ( so it doesn’t boil over) for 45 minutes.
- Turn off and let stand for another 20 minutes.
- Serve with a splash of Bragg Liquid Aminos.