Lentil and Rice Salad - Serves 8

Ingredients
450ml vege stock
50g pinenuts
450ml water
350g sliced red onion
225g lentils, rinsed
6 garlic cloves, crushed
110g basmati rice, rinsed
½ tsp ground coriander
½ tsp saffron threads (or turmeric)
salt + freshly ground black pepper
2 TBSP plus 2 tsp extra virgin olive oil

Method
Bring stock + 225ml water to boil. Add lentils slowly so stock still boils. Lower heat to medium. Cover with a lid + simmer for 5 mins. Add rice, saffron + water to lentils.
Cover + simmer for 15 mins until liquid absorbed + lentils cooked. Add salt + pepper.
WHILST LENTILS + RICE COOK Heat frypan with a little oil. Add pinenuts cook til golden.
Remove + set aside. Heat 2 tsp olive oil in same pan + add onion. Saute for 5 mins. Add garlic + continue to sauté for 5 mins.
In lge bowl add lentils, rice + onion + 2 TBSP oil, coriander salt + pepper to taste. Toss.
Sprinkle toasted pine nuts on top + serve.

Suitable for Antioxidant (Anti-Aging), Asthma, Cancer Support*, Children, Diabetes, Dairy Free, Fat Loss, Heartburn, Vegan, Pregnancy + Breastfeeding, Sport, Wheat Free

This recipe was sourced from p163 of VERY WELLNESS Click Here to Buy.
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