Tuesday, 12 November 2013

Lentil brown rice & beetroot salad


As the chill sets in I find myself wanting to eat more and more hot cooked grains. It is stil important to incorporate some raw fresh foods as well so I've combined two simple recipes to create an explosion of flavours. 


The brown rice, lentils and caramelised onions recipe was inspired by one of Goop's posts. If you don't subscribe to Goop you should. It is great with lots of style tips, beauty recommendations and healthy recipes. 



Ingredients (serves 2):



1 cup of brown rice


1 cup of lentils 


4 red onions


1 packet of greens (rocket/watercress/spinach - a mix is best) 


1 avocado


1/2 a cucumber


1 green pepper


1 raw beetroot


1 lemon


Olive oil


Coconut oil (optional)

Vegetable stock



Salt



Start by cooking the lentils and brown rice in two separate pots with salt and water. Instead of salt I add organic vegetable stock to the brown rice pot with the water. Once that is on the go, slice the onions and let them fry slowly on a low heat with some coconut oil. 




To prepare the salad simply chop the cucumber, green pepper and avocado and add to the mixed greens. Drizzle with olive oil and some lemon juice and salt to taste. 



Once the rice, lentils and caramelised onions are cooked mix them together. Serve as is or grate some beetroot in to get a lovely purple colour. Dish up separately or mixed with the green salad, the flavours complement each other so nicely so definitely eat them together!