Brussels Sprouts and Lentil Rice

Brussels Sprouts and Lentil Rice

  • Preparation 45 min
  • Cooking 45 min
  • Servings 4
Featured in RICARDO Magazine (WINTER 2016)
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Ingredients

    • 1 onion, chopped
    • 1 celery stalk, chopped
    • 2 garlic cloves, chopped
    • ¼ cup (60 ml) olive oil
    • 1 cup (215 g) Puy lentils, rinsed and drained
    • 2 cups (500 ml) chicken broth
    • 1 ½ cups (375 ml) strained tomatoes
    • 1 tsp dried oregano
    • 1 tsp dried mustard
    • ½ tsp celery salt
    • 1 pinch cayenne pepper
    • ½ cup (100 g) parboiled long-grain rice
    • ¼ cup (10 g) chopped fresh parsley leaves, chopped
    • 5 ½ cups (675 g) Brussels sprout leaves

Preparation

Note from Ricardo

True Puy lentils are grown in Puy, France, and are known for their rich earthy flavour. Their starch content is lower than other green lentils, so they retain their shape even after being cooked.

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