A fragrant, nutty rice dish made with sweet cranberries, bell peppers, toasted lentils, and a refreshing minty macadamia yoghurt topping. It’s a satisfying vegetarian meal ready in 40 minutes!
Savoury Baked Rice with Bell Pepper & Walnut Salsa
Ingredients
- 70 g Cranberry & Walnut Mix roughly chopped
- 1 Onion peeled & finely sliced
- 1 Bell Pepper rinsed, deseeded & cut into strips
- 20 ml NOMU Italian Rub
- 200 ml White Basmati Rice rinsed
- 1 Vegetable Stock Sachet
- 5 g Fresh Mint
- 240 g Tinned Lentils drained & rinsed
- 100 ml Buttanut Macadamia Nut Yoghurt
- 20 ml Lemon Juice
- 60 g Piquante Peppers roughly chopped
- Olive oil or coconut oil
- Salt & pepper
- Water
- Tinfoil
Instructions
- Toast the Cranberry & Walnut Mix
- Preheat the oven to 200°C and boil the kettle. In a medium pan, toast the cranberry and walnut mix over medium heat for 2–4 minutes until golden brown. Set aside.
- Cook the Rice
- In the same pan, add a drizzle of oil and sauté the onions and bell peppers for 10–12 minutes until caramelised. Add the Italian rub and half the vegetable stock sachet. Stir through the rinsed rice and add 400ml boiled water. Transfer to an ovenproof dish, top with half the mint, and cover with tinfoil. Bake for 15–20 minutes until rice is fluffy and water is absorbed.
- Crisp the Lentils
- Heat a drizzle of oil in a pan. Toast the drained lentils for 12–15 minutes until golden and crispy. Season and set aside.
- Make the Minty Yoghurt
- Finely chop the remaining mint. In a small bowl, mix the yoghurt with lemon juice, mint, salt and pepper. Chill until ready to serve.
- Combine the Salsa
- In a bowl, mix the cranberry & walnut blend, piquante peppers, and olive oil to make a crunchy salsa.
- Serve
- Plate the baked rice, scatter over the lentils, and drizzle with minty yoghurt and nut salsa. Enjoy warm!
Notes
