250g mushrooms, halved, quarter the big ones. I used chestnut.
1 onion, chopped
5ml/1tsp ground cumin
2.5ml/1/2 tsp ground coriander
5ml/1tsp ground paprika
2 cloves garlic, crushed
100g/4oz split red lentils
225g/8oz brown rice
900ml/11/2pts vegetable stock plus two bullion cubes
75g bag watercress, roughly chopped
2.5ml/1/2 tsp red pepper flakes
50g/2oz raw cashews, roughly chopped
Salt and ground black pepper
Heat half of the oil in a large pan, add the mushrooms and sauté over a high heat for 4-5mins or until nicely browned. Transfer to a bowl and set aside. Add the remaining oil and onion to the pan and sauté for 5 mins.
Stir in the cumin, paprika, coriander and garlic, lentils, rice, and raisins. Cook, stirring for a minute. Pour in the stock and bring to the boil. Cover and simmer for 30-40 mins or until the rice is tender. When the rice was almost done I added the mushrooms back in, because I like them to soak up the flavor. Add a little more water if the rice begins to stick.
Add watercress to the rice, stir well then cover and cook for a further 2mins until the watercress has wilted. Season to taste. Stir in the cashews and serve straight away.
This is a great recipe in the making. I didn't really like the burst of sweetness from the raisins, but my husband did. I am also not that keen on watercress I guess, so next time I will use spinach instead. Over all, I will be sure to make this again, with a few alterations. It is an excellent vegetarian meal.