CookEat Recipe
Lentils and Potato with Brown Rice
Lentils and brown rice are combined with tender potato, chicory and onion. Tarragon and parsley finish the dish.
Method
Steps
Step 1
Use 120 g cooked, drained lentils. Weigh the rice dry, cook it in 1200 ml boiling water for its package time until tender and drain, reserving 150 ml water.
Step 2
Scrub and dice the potato into 1 cm cubes; slice the chicory and onion and chop both herbs. Heat the olive oil in a large lidded frying pan over medium heat. Cook the onion and potato for 5 minutes, add the reserved water, cover and simmer for 12–15 minutes until the potato is fork-tender.
Step 3
Add the chicory and cook for 3–5 minutes. Fold in the cooked rice, lentils and tarragon and heat for 3 minutes. Scatter with parsley and serve four modest portions.
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Cooked 5 times