Yellow Rice with Lentils and Pine Nuts

Ingredients

• 1.250 millilitre brown lentils, soaked in boiling water 1–2 hours or overnight
• 2.500 millilitre rice, rinsed
• 3.1000 millilitre water, for cooking rice; brought to boil with seasoning
• 4.2.5 millilitre turmeric, for yellow colour
• 5.30 millilitre sugar
• 6.10 millilitre salt
• 7.30 millilitre butter, or margarine; divided
• 8.125 millilitre pine nuts, sautéed in remaining butter until golden
• 9.15 millilitre fresh parsley, chopped; for garnish

Method

1. 1.Soak lentils in boiling water for 1–2 hours or overnight.
2. 2.Bring the 4 cups water to the boil. Stir in the turmeric, sugar, salt and a tablespoon of the butter or margarine.
3. 3.Add the rice and boil briskly (uncovered) for approximately 20–30 minutes.
4. 4.While the rice and lentils are cooking, sauté the pine nuts in the remaining butter or margarine for a few minutes until golden.
5. 5.Drain the lentils and cook in 3 cups water for 30 minutes until tender.
6. 6.Drain the lentils and mix through with the rice.
7. 7.Sprinkle the pine nuts and the chopped parsley over the dish before serving.

Notes

• Turmeric gives the rice its yellow colour.
• A substantial grain dish — works as a side or a vegetarian main.