a wonderful dish from Meri’s kitchen......
1 cup rice
1 cup green lentils
1 cup split red lentils
1 brown onion
200g mushrooms
200g baby leaf spinach
salt
black pepper
ground paprika
ground cumin
dried or fresh basil, oregano, marjoram
1 cup single cream or soya cream (optional)
Cook the rice and lentils together in twice their volume of water.
Chop the onions and mushrooms and fry on a pan with a little oil. Add herbs and seasoning.
Mix together onion/mushroom mix with rice and lentils. Add the cream and fresh spinach. Bring to boil and simmer until spinach wilts. Serve with parmesan, cottage cheese and/or roasted nuts or seeds. You can substitute the lentils with beans of your choice or marinated tofu and add any other vegetables to your risotto. Yum!
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