Composition / ingredients
Cooking method
Heat 1 tablespoon of oil in a large saucepan. Add finely chopped carrots, onions, garlic and fry until golden brown, about 5 minutes. Pour in 2.5 cups of broth, put the lentils and bring to a boil over high heat. Reduce the heat to medium, cover and cook for about 15 minutes to make the lentils soft. Mix well all the time. When the lentils are ready, transfer to a large dish.
Meanwhile, boil the remaining 2 cups of broth and bay leaf. When it boils, add the rice and bring it to a boil again. Cover with a lid and cook over low heat until the rice is soft, about 20 minutes (do not stir the rice). Remove the pan from the heat and mix the rice well with a large fork. Transfer the rice to a dish with lentils. Add the chopped olives, parsley, cumin, and lemon zest. Mix everything well and season with the remaining 3 tablespoons of oil. Season to taste with salt and pepper. Serve the salad on the table warm.
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Cumin - 333 kcal/100g
- Dried, uncooked lentils - 340 kcal/100g
- Dried boiled lentils - 106 kcal/100g
- Lentils - 340 kcal/100g
- Olives - 166 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Lemon zest - 47 kcal/100g
- Broth - 15 kcal/100g
