Black wholegrain rice, red lentils, fresh goat’s cheese, carrots, dried fruit and mint
Ingredients
For
2
personnes
- 120 g black rice (dry weight)
- 75 g red lentils
- 2 small carrots
- 5 tablespoons of strong-flavoured olive oil
- 1 small teaspoon of ground cardamom
- 1 teaspoon of ground cumin
- 1 teaspoon of ground ginger
- 1 small teaspoon of ground coriander
- a handful of raisins
- a handful of dried cranberries
- A little fresh goat’s cheese
- A few fresh mint leaves
- Seasoning
- Salt (I use Herbamare salt)
- Pepper
- Lemon juice
- Olive oil with a subtle flavour
- Tahini (sesame paste)
Tip
Maeva has chosen to use two different olive oils in her recipe. For each flavour, choose your olive oil from the list!Subtle flavour: PDO Nice, PDO Nyons, Lucques variety, Cailletier, Tanche, Négrette...Intense flavour: PDO Nîmes, PDO Haute-Provence, PDO Aix-en-Provence, PDO Vallée des Baux de Provence, PDO Provence, Aglandau variety, Picholine, Salonenque, ...
Instructions
- To begin with, cook the rice in plenty of salted water; it will take longer to cook than white rice – between 18 and 20 minutes, depending on the hardness of your water. Drain it, then set it aside to cool slightly.
Cooking lentils:
- Meanwhile, cook the red lentils for 5 minutes in salted water. After 3 minutes, add the carrots – peeled and sliced into rounds – to pre-cook them.
- Rinse and dry half the mint leaves, then chop them finely and set aside. I like to add some ‘raw’ mint at the end, but you can either cook it all with the rest or add it all at the end, whichever you prefer.
- Next, heat the olive oil in a large frying pan, add the ground spices and toast them over a medium heat for 2 to 3 minutes. When they start to ‘sparkle’ (you’ll know what I mean when you see it), then add the rice, red lentils, carrots, dried fruit, crumbled fresh goat’s cheese (to taste), the chopped mint, and cook for about ten minutes over a medium heat.
Dressage
- Before serving, season with salt and pepper, drizzle with a little mild-flavoured olive oil and lemon juice, serve with tahini, and enjoy it hot, warm… or even cold in a salad, for example – and tuck in!
Tip
Maeva has chosen to use two different olive oils in her recipe. For each flavour, choose your olive oil from the list!Subtle flavour: PDO Nice, PDO Nyons, Lucques variety, Cailletier, Tanche, Négrette...Intense flavour: PDO Nîmes, PDO Haute-Provence, PDO Aix-en-Provence, PDO Vallée des Baux de Provence, PDO Provence, Aglandau variety, Picholine, Salonenque, ...
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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