Here is an old and comforting dish of rice and lentils topped with crispy fried onions. Usually, you start the lentils then add the white rice after 15-20 minutes. Brown rice is a nutritious whole grain with the bran and germ intact. It takes longer to cook than polished white rice, so we are starting the rice and lentils together. The spice blend (to which we are tempted to add a ¼ teaspoon of cardamom) is inspired by Yotam Ottolenghi.
Yogurt with chopped sweet herbs like parsley, mint and tarragon stirred through makes a great topping.
Venere Nero is a hybrid of Imperial Black Rice and an Italian varietal, harvested from the traditional rice-growing areas of the Po
River Valley. This rice is a whole, unprocessed and nutritious grain. This salad is simple to prepare, fresh-tasting and gorgeous in the
bowl. Recipe created by Chef Natalie Maxwell.