Quick Cook Rice Trio with Coconut Onion & Simple Dal

This lovely curry dish is easy to prepare and lots of fun to eat. Make it as mild or as hot as you wish!

Serves 2 - Cooking & Preparation time 35 mins

Ingredients

For the Rice

• 160g Clearspring Quick Cook Organic Rice Trio
• 1 heaped tsp Clearspring Coconut Oil
• 1 small onion thinly sliced
• 1 spring onion – chopped into 1cm chunks

For the Dal

• 1 tbsp Clearspring Sunflower Oil
• 1 tsp curry powder
• 1 tsp cumin seeds
• 100g cup red lentils
• 250ml vegetable stock
• Squeeze lemon
• Salt and pepper to taste

Method

1. Cook the rice as per the packet instructions.
2. Whilst the rice is cooking fry the onion in the coconut oil until golden brown.
3. Add the cooked rice and spring onion to the coconut rice mix and stir fry for another minute.
4. Fry the spices in the oil until fragrant and then add the lentils.  Fry for another minute to coat the lentils with the spiced oil.
5. Add the stock, simmer over a low heat or on a heat diffuser, stirring from time to time for about half an hour until the lentils are soft, but still holding their shape, add more stock if needed – you want them to be quite soupy. Add the lemon and cook for a few more minutes.

1. Fresh coriander
2. Slices of lemon
3. Pack the rice into a small bowl, place a serving plate over the top, flip over and carefully remove the rice bowl. Serve alongside a bowl of dal, garnished with the fresh coriander and a slice of lemon.

Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.