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Monday, April 12, 2010

Basmati Rice with Lenitils and Lemon



Spring!!! Finally! I am now moving away from soups and into fresher ingredeints.

For this I used:

500 g basmati rice
1 x 400 g can brown lentils
1 cup washed Italian parsley leaves
3 garlic cloves, peeled
salt to taste
1 lemon, plus one more for decoration
1 grated carrot
3 tbsp extra virgin olive oil, plus more to drizzle
freshly ground black pepper.

Wash the rice and cook by absorption. Rinse the lentils, and add to the rice when is nearly cooked. In the meantime finely chop the parsley leaves with the garlic and some salt. Place in a bowl and add the juice of one lemon and the grated carrot. Remover the rice and lentils from the heat add the parsley and lemon mixture, the olive oil, and stir. Divide between 6 plates, and top each one with one slice of lemon and some freshly ground black pepper. Add more salt and olive oil if you like, and enjoy. This is a full, balanced and healthy meal!

Photos by Alessandra Zecchini ©

9 comments:

  1. Ummmm - It's autumn here Alessandra. Are you still in Italy?

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  2. Evviva la primavera!Se magari mantenesse delle temperature decenti...Ottimo questo basmati, leggero e nutriente, ideale in questa stagione!
    bacione

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  3. I love basmati rice, Alessandra. The lemon and fresh parsley make this a perfect springtime dish.

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  4. This looks fresh and delicious! I just bought some lentils... Now I know what I'll be making!

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  5. What a gorgeous picture! I love rice and beans/lentils, and I bet the lemon makes it taste bright and lovely...

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  6. Thank you all, Barbara, I will be here for summer too!

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  7. Lucky you. Have a wonderful summer.

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  8. Thank you Barbara, I will visit you anyway, good thing blogging, I can be in Australia in a few seconds! :-)

    XX
    A.

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