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Steamed rice with lentils and kale

This steamed rice with lentils and kale is lovely side dish that goes well with fried/roasted/grilled meats or stews. It’s vegan, dairy-free and gluten-free so it fits in many diets.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup brown basmati rice
  • 1 tin brown lentils
  • 1 red onion
  • 2 cloves of garlic
  • 1 Tbsp cider vinegar
  • 1 Tbsp olive oil
  • 1 handful chopped curly kale
  • ½ cup vegetable or chicken stock
  • 2 Tbsp chopped parsley

Method
 

  1. Rinse the rice thoroughly then put them in a pot. Add 3 cups of water, then bring to the boil over high heat. Don’t cover the pot!
  2. When the surface of the rice is moon-like and bubbly, turn down the heat to very low, cover the pot and cook for 6 minutes. Turn off the heat, and rest the rice for 10 minutes under cover.
  3. Meanwhile, cut the onion into thin slices. Finely chop the garlic.
  4. Heat the oil in a large frying pan and gently sauté the onion. Add the garlic and stir-fry for 30 seconds.
  5. Add the lentils and vinegar, the stir for a minute. Add the kale and the stock.
  6. Cover and cook for 5 minutes, then fold in gently the rice. Add more stock if it’s too dry - it should be moist but not stew-like. Season to taste.
  7. Mix in the chopped herbs, then serve.