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Hot Basmati Rice, Lentil & Cashew Salad

Serves 6 as an accompaniment, 4 as a main dish

• 1 cup dried brown lentils, soaked overnight or 1-2 hours, drained and rinsed well
• 2 teaspoons olive oil
• 1 white onion, diced
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 1/2 cups basmati or long grain rice
• 4 cups hot salt reduced chicken stock
• 2 tablespoons fresh coriander
• 2 tablespoons chopped chives or spring onion
• 50g raw cashews, roasted
• Juice and grated zest of 1/2 a lemon (optional)

Heat oil in a large pan and saute the onion, cumin and coriander for 1-2 minutes or until onion is soft. Add the rice and lentils and cook, stirring for 2 minutes. Pour over stock and bring to the boil.

Stir a few times, then reduce heat, cover and cook for about 15-20 minutes or until rice and lentils are cooked and liquid is absorbed.

Stir through the coriander, chives and cashews. If you like a zesty flavour add the lemon juice and zest.

Cooks tip: you can use tinned lentils in this recipe if you would rather. Simply rinse well and drain, then add to mixture about halfway through cooking. You will need less liquid too: about 2-2 1/2 cups.

Nutrition information
Per serve approx 290g

KJ 1420 Cal 345 Fat (g) 8 Fibre (g) 7 Carbohydrate (g) 55 GI low

Updated recipe section funded by the Diabetes Foundation.