Brown rice, Puy lentils & French beans

Brown rice green beans(4)

Rushing off to Cornwall for a long weekend so no time to write much about this except that it is simple and very quick to put together.  The flash fry cherry tomatoes make a perfect addition and complete the meal.

Ingredients

300 grams brown Basmati rice
100 grams Puy lentils
200 grams French green beans, cut in two
2 medium onions, sliced (I used red onions)
3 tablespoons olive oil
2 inch stick cinnamon
1 teaspoon turmeric
1 teaspoon salt
700ml water
Garnish
Approx. 300 grams cherry or baby plum tomatoes, cut in half
2 tablespoons olive oil
2 tablespoons fruit vinegar (I used Bickerton’s Blackberry fruit vinegar)
2 tablespoons Aspall’s White Wine Vinegar
OR if you don’t have wine and fruit vinegar, you could substitute with 2 tablespoons of Balsamic vinegar
Handful of fresh mint leaves, torn (or 1 teaspoon dried mint)

Method

  • In a large, wide saucepan, fry the onions and cinnamon stick in oil for about 5 minutes until translucent and the edges just turning brown
  • Add turmeric and beans and fry for a minute or so

Brown rice green beans

  • Add rice, Puy lentils, salt and 700ml water

Brown rice green beans(3)

  • Bring to boil on high, lower heat and cover and simmer for approximately 20-25 minutes, stirring a couple of times to ensure it doesn’t stick to the pan

 Garnish

  • Heat oil in a frying pan and add tomatoes
  • Fry for 2 minutes on high, add white wine vinegar and fruit vinegar and mint
  • Give it a stir or two and serve with rice

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