Rice with Caramelised Onions, Pine Nuts and Halloumi

puy and haloumi rice

method

  1. Cook the rice gently in 1 1/2 mugs of boiling water until all the water has boiled away. Once cooked, remove from the heat and set aside.
  2. Meanwhile heat the butter and oil in a large frying pan or wok and fry the onions until they are browned and caramelised. Keep on a medium heat to make sure they don’t burn and keep stirring them. May take about 8 – 10 minutes to go really brown.
  3. Add the garlic, cumin and coriander to the pan, along with the lentils. Cook for 2 minutes. Season with salt and pepper.
  4. Stir in the cooked rice, pine nuts and the herbs.

 

Ingredients

  • 3/4 mug basmati rice
  • 50g butter, measure using packet
  • 2 tablespoons oil
  • 3 onions, sliced
  • 2 garlic cloves, finely chopped
  • 3 teaspoons cumin
  • 3 teaspoons ground coriander
  • 400g tin puy lentils, drained
  • salt and pepper
  • 100g pine nuts
  • 2 tablespoons freshly chopped parsley
  • 2 tablespoons freshly chopped basil
  • 1 tablespoon oil
  • 2 x 225g packs halloumi, cut into cubes

 

Key

Cost

difficulty

***

prep time

30 Minutes

cook time

serves

4

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