As you know I’m usually all about a super quick meal which can be whipped up in 30 minutes but sometimes I do like to spend a little more time and cook something using simple ingredients which need cooking slowly so that all the flavours intensify and deepen.
So this is the sort of lovely comforting meal I love to make on a cold autumn weekend afternoon, when all you want to do is be cosy in the house and you have more time to spend in the kitchen.
My middle eastern rice is easy to make but really benefits from long slow cooking so that all the flavours meld together beautifully.
My middle eastern rice is cooked in the same way as a risotto by adding more water when the rice and lentils get a little dry.
The final delicious addition (and I think what makes it) is lots of caramelised onions and a good squeeze of lemon. Something amazing happens to onions when you cook them on a really low heat for a long time, at least 30 minutes. That deep and rich caramelisation adds so much flavour to your dish and is really worth it if you have the time.
So I hope you like this one…Love, Niki xx
Did you know that I have a new cookbook?
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Here's a sneak peak...
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