This is delicious flavourful and very simple gluten-free grain dish, that makes the basis for a nice Indian dinner.
The recipe is adapted from Eat In magazine (April, 2016)
Ingredients:
1 large onion, thinly sliced
1 tsp caster sugar
400 g beef mince
2 1/2 tbsp medium curry powder or paste
200 g brown rice, rinsed
100 g dried brown lentils, rinsed
550 ml hot chicken stock
200 g green beans
fresh coriander leaves
season to taste
natural yogurt and lemon wedges to serve (optional)
Method:
Heat oil in a deep frying pan or wok over a medium heat. Saute the onion for 8 minutes or until soft. Stir in the sugar for 3 minutes or until caramelised. Transfer to a bowl.
Heat some more oil in the pan, add the mince and the curry powder.
Cook, stirring, for 4 minutes or until browned, breaking while stirring.
Stir in half the onion along with the rice, lentils and stock.
Bring the the boil, cover and simmer on low heat for 30 minutes, adding some more water if necessary.
Add the green beans to the dish.
Cook, covered, for a further 10 minutes or until the rice is tender and the lentils are cooked through.
Serve and enjoy!
Bon Appetit!
