Riso integrale e lenticchie - Brown Rice and Lentils

Rice and lentils combine very well together and even better when you use the brown rice.

Today I choose simple Mediterranean flavours for my lunch: small brown lentils from Umbria, brown rice, cherry tomatoes from Sicily, basil and feta cheese.

Lentils and rice have different cooking times, so I cook them separately. Rice for 40 minutes, lentils for 30 minutes. 

While waiting for the lentils and the rice to be cooked, I sauté the shallot for 5 minutes and the tomatoes for just a couple of minutes.

Brown Rice and Lentils

150 g brown rice
150 g small brown lentils
1 bay leaf
1 banana shallot, finely chopped
250 g cherry tomatoes, halved
A generous handful of fresh basil leaves, chopped
100 g feta cheese
Extra virgin oil
Sea salt
Black pepper

Serves 4
Preparation time: 10 minutes
Cooking time: 80 minutes
1. In a pan, place the rice, cover with 600 ml of cold water and bring to the boil. Add a pinch of salt and leave to simmer for 40 minutes, covered. Stir occasionally.

2. Meanwhile, in another pan, arrange the lentils and cover with 400 ml of cold water. Bring to the boil; add a pinch of salt and the bay leaf and leave to simmer for 30 minutes, until just tender.

3. In a large frying pan, heat 2 tablespoons of oil and sauté the shallot with a pinch of salt on low heat for 3 to 5 minutes, until translucent. Add the tomatoes and sauté for 2 minutes on high heat.

4. Stir the rice and the lentils into the tomatoes. Dress with 2 tablespoons of oil. Add basil, reserving few leaves to decorate. Adjust the seasoning and stir to combine.

5. Arrange the rice mixture in a serving dish and sprinkle with feta and the remaining basil leaves on top. Serve at once.