Roasted vegetables with rice & lentils

Discussion in 'Slimming World Recipes' started by Honeyoc, 28 May 2010 Social URL.

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  1. Honeyoc

    Honeyoc Is a crunchy mama!

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    Got this from this month's Good Food magazine and adapted it slightly to be more SW friendly. Really lovely and easy!

    Serves 4
    1.5 syns per serving on green or EE


    4 Peppers, Different Colours
    1 Fennel
    2 Carrots
    1 piece Large Red Onion
    Handful Of Cherry Tomatoes
    100g Baby Spinach
    250g Brown Rice
    1 can 400g Lentils (canned In Brine Or Water)
    1 cube Vegetable Or Chicken Stock Cube
    1 Tablespoon Olive Oil (6 syns)
    6 Cardamom Pods
    1 Cinnamon Stick
    600ml Boiling Water

    Preheat the oven to around 200C

    Roughly chop the vegetables (except the grape tomatoes which should be left whole) and arrange on a roasting tray. Season with salt & pepper and spray with oil spray, drizzle 1/2 tablespoon of olive oil on the onions - tastes much better. Roast for 40 minutes.

    Meanwhile wash the rice. In a roomy pot, Heat the other 1/2 tablespoon of olive oil and add the cinnamon stick and cardamom pods. Toast for a few minutes. Add the rice and stir well. Add salt & pepper to taste and the stock cube. Stir well and add the boiling water. Cover and bring to the boil, lower the heat to low and simmer for 40 minutes.

    Drain and rinse the lentils and add to the cooked rice, stir well. Stir in the spinach and cover until it’s wilted.

    Spoon onto a plate and heap the roasted vegetables on top. Delicious, filling and healthy!
    Last edited: 28 May 2010
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  3. maypole

    maypole loves to eat

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    Thanks for posting this, it looks nice going to give it a go
  4. BritMumInCanada

    BritMumInCanada Gold Member

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    this looks yummy honeyoc. I love roasted vegetables.
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