for 4 person

Onions

2 tbsp	butter
2	onions, cut into thin rings
2	garlic cloves, sliced
¼ tsp	sugar

Rice and lentils

1 tbsp	butter
100 g	long grain rice
100 g	brown lentils
2 tsp	ground cumin
8 dl	water
250 g	romanesco broccoli, cut into florets
250 g	sugar snap peas
1 ¾ tsp	salt

To serve

½ tsp

chilli flakes

How it's done

Onions

Heat the butter in a pan. Add the onions, garlic and sugar, sauté for approx. 20 mins., stirring occasionally until golden brown. Remove and set aside.

Rice and lentils

Heat the butter in the same pan. Add the rice and lentils, sauté while stirring until the rice is translucent. Pour in the water, bring to the boil. Reduce the heat, cover and simmer over a medium heat for approx. 15 mins., stirring occasionally. Add the romanesco and mangetout, season with salt, cover and simmer for approx. 8 mins.

To serve

Plate up the vegetable dish, top with the reserved onions and chilli flakes.

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