Food recipes
Grilled Vegetables with Fragrant Brown Rice, Puy Lentils and Pine Nut Cream
Grilled Vegetables with Fragrant Brown Rice, Puy Lentils and Pine Nut Cream
Ingredients:
Pine Nut Cream:
Pine nuts
2 tablespoons olive oil
2 tablespoons lemon juice
Salt flakes and cracked pepper, to taste
Tiny drizzle of honey or agave nectar, to taste
Grilled Vegetables:
2-3 zucchinis
2-3 Japanese eggplants
2 garlic cloves, minced
1 tablespoon olive oil
Small bunch fresh sage leaves, torn
Salt flakes and cracked pepper
1 tablespoon sunflower oil, for grilling
Rice and Lentils:
1/2 cup puy lentils (French lentils), rinsed
1 cup brown rice
1 tablespoon sunflower oil
1/2 red onion, finely diced
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
5 Turkish apricots, diced
1 tablespoon olive oil
Zest and juice of 1 lemon
4 cups baby spinach leaves
Salt flakes and cracked pepper
Lemon wedges, to serve
Directions:
1. Cover the pine nuts with water and set aside at least 10 minutes.
2. Slice the zucchini and eggplant into strips about 1/3 inch (1 cm) thick. Toss with the garlic, olive oil, sage, salt and pepper. Cover and set aside at least 10 minutes.
3. Bring 1 1/2 cups water to a boil, add the lentils and simmer, covered, 25 minutes until tender and the water is absorbed.
4. Cook the rice according to the packet instructions.
5. For the pine nut cream, drain the pine nuts and blend with the olive oil, lemon juice and about 2 tablespoons water until smooth, adding more water as needed. Season with salt, pepper and a little honey.
6. Heat the sunflower oil in a heavy frying pan over medium heat and fry the onion 3-4 minutes until soft. Add the spices and cook over medium-low heat until fragrant.
7. Add the cooked lentils and rice and toss to combine. Add the apricots and lemon zest and toss to heat through.
8. Remove from the heat and toss with the olive oil, lemon juice and spinach. Season, cover and keep warm.
9. Heat the sunflower oil in a grill pan and grill the vegetable strips a few at a time over medium-high heat until golden on both sides.
10. Serve the vegetables layered over the rice and lentils with dollops of pine nut cream and lemon wedges.
Make Ahead:
The seasoned vegetables can be kept in the fridge for up to 24 hours before grilling.
Ingredients:
Pine Nut Cream:
Pine nuts
2 tablespoons olive oil
2 tablespoons lemon juice
Salt flakes and cracked pepper, to taste
Tiny drizzle of honey or agave nectar, to taste
Grilled Vegetables:
2-3 zucchinis
2-3 Japanese eggplants
2 garlic cloves, minced
1 tablespoon olive oil
Small bunch fresh sage leaves, torn
Salt flakes and cracked pepper
1 tablespoon sunflower oil, for grilling
Rice and Lentils:
1/2 cup puy lentils (French lentils), rinsed
1 cup brown rice
1 tablespoon sunflower oil
1/2 red onion, finely diced
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
5 Turkish apricots, diced
1 tablespoon olive oil
Zest and juice of 1 lemon
4 cups baby spinach leaves
Salt flakes and cracked pepper
Lemon wedges, to serve
Directions:
1. Cover the pine nuts with water and set aside at least 10 minutes.
2. Slice the zucchini and eggplant into strips about 1/3 inch (1 cm) thick. Toss with the garlic, olive oil, sage, salt and pepper. Cover and set aside at least 10 minutes.
3. Bring 1 1/2 cups water to a boil, add the lentils and simmer, covered, 25 minutes until tender and the water is absorbed.
4. Cook the rice according to the packet instructions.
5. For the pine nut cream, drain the pine nuts and blend with the olive oil, lemon juice and about 2 tablespoons water until smooth, adding more water as needed. Season with salt, pepper and a little honey.
6. Heat the sunflower oil in a heavy frying pan over medium heat and fry the onion 3-4 minutes until soft. Add the spices and cook over medium-low heat until fragrant.
7. Add the cooked lentils and rice and toss to combine. Add the apricots and lemon zest and toss to heat through.
8. Remove from the heat and toss with the olive oil, lemon juice and spinach. Season, cover and keep warm.
9. Heat the sunflower oil in a grill pan and grill the vegetable strips a few at a time over medium-high heat until golden on both sides.
10. Serve the vegetables layered over the rice and lentils with dollops of pine nut cream and lemon wedges.
Make Ahead:
The seasoned vegetables can be kept in the fridge for up to 24 hours before grilling.
Printed from https://recipe.bluelayer.org/recipe/67714/grilled-vegetables-with-fragrant-brown-rice-puy-lentils-and-pine-nut-cream