Confetti salad is nutritions

Press, 23 March 1988, Page 14

Confetti salad is nutritions

Alison Holst’s

Food Facts

A few months ago, as 1 was cooking rice; for; and then making a price salad} I decided that itlwpuld be easier i and quicker I if I could change imy proce-l dures so I had one! step instead ofl twol| ;i i| ;; The more 111 thought about it, the sounder the idea seemed to be. Apart from saving time, I should finish up with a flavoured l result, becausethe I seasonings'! (would right through pjthe ■ rice,! rather thain just over the| surface of the cooked! grains. ' •' ‘ liH' I While I was, I deliberat-l ing about this, another; thought struck me.! Why! not cook [lentils with my rice salad, Thej two should cook in about the isanie time, the combination should look pretty, and it should make I a particularly nutritious mixture, especially good for I vegetarians. ' ' p Ijhis salad is; the result! I find that it is one of the most useful 'mixtures I

. I rn -” n haye ever made. Although I usually cook it in the oven, it may be looked in a tightly covered pan on the stove. It is very nice served hot, 'soon Rafter it is cooked, or reheated, and it makes a lovely salad when it is served at room temperature. ; : \ Although it may have many additions, it; tastes good just as it is, with a little finely chopped parsley, springtanion (of other herbs) tasked through it. Although the red lentils lose I their bright colour; ithey finish up yellow, and still look good. • j I started by making my salad' .with yellowish parcooked rice, but find that it [tastes best when made with ; Basmati rice. This rice is available in at least some supermarkets, and has a flavour and aroma which make it very special, even when cooked perfectly plainly. Use it in this salad if you cdn buy it.- |

By the way, I should mention that I experimented, adding brown lentils to my mixture too. Il found that they took too long to cook, even if I ■ soaked them first. If you ' want to have them in your (salad, precook them ; separately, \ or add sprouted lentils when you add other bits and pieces at the end. For 6 to 8 servings, you need: [ 1 large onion, chopped ' 2 cloves garlic, I chopped , [ i/ 4 cup soy or other oil

1 cup long [grain rice ( (preferably [Basmati ' Tice) ( ;| cup red lentils 3 ( tablespoons vine ( vinegar ! 2 teaspoons green herb stock; [ 2 teaspoons sugar 2 teaspoons mixed ; mustard ! [ I I :. 13(cups boiling water Optional ingredients:( Chopped parsley Sliced or chopped rad- ; ; ishes [( j . Chopped spring onions I Cooked! green peas ( Grated or chopped carI : rots : : ;

Chopped red or green pepper ( Chopped celery I Cooked corn. Chop the onion into pieces: about the same size as cooked rice grains; Put chopped onions and garlic with the oil in a 2 (litre covered microwave ( dish and cook on High power for 2 minutes. j Stir in the rice, lentils, vinegar, instant stock, sugar j and mustard, (then add the boiling water. Cover and cook at Medium (50 p.c. power) for 20 minutes, then leave to stand for at least 10 minutes before adding one or more of the optional ingredients and serve' hot or cold. I - |- ; On! stove top: Put ingredients, in the same( order, into a large non-stick pan. Cover and cook for 20 to 30 minutes, until i the rice and lentils are tender, adding more ! water if mixture dri,es up before it is cooked. All liquid should have been absorbed by the time the lentils are tender.