When my mum passed away she left a plethora of recipes that were tried and tested. Here is one she loved making and we all loved eating.
Heat butter or ghee in a large deep fry pan, saute onion and garlic until translucent.
Add mushrooms, capsicums, lentils and rice, cook for 2 minutes then add spices and seaweed salt and stir thoroughly coating everything.
Combine pineapple juice, water and saffron threads, add to rice and lentil mix, simmer for 30 minutes until the rice has absorbed all the liquid.
Add currants, pine nuts and snow peas. Stir until heated through.
Garnish with parsley and serve with a beautiful fresh green salad.
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Ingredients
Directions
Heat butter or ghee in a large deep fry pan, saute onion and garlic until translucent.
Add mushrooms, capsicums, lentils and rice, cook for 2 minutes then add spices and seaweed salt and stir thoroughly coating everything.
Combine pineapple juice, water and saffron threads, add to rice and lentil mix, simmer for 30 minutes until the rice has absorbed all the liquid.
Add currants, pine nuts and snow peas. Stir until heated through.
Garnish with parsley and serve with a beautiful fresh green salad.
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