Here’s a secret that maybe not all Rhyme & Ribbons readers have cottoned on to yet: it isn’t all cupcakes and cookies around here. In fact, during the average week, lots of our meals are vegetarian just because it’s super cost-effective.
Also I had to take these dinner photos under the dreaded overhead lights. I can’t wait for the days of evening sun again.
I forgot to take photos after the all-important drizzle of yogurt. But I’m sure you can imagine it.
- 1 cup basmati rice
- 50 g butter
- 2 tablespoons of olive oil
- 2 red onions, chopped
- 2 cloves of garlic, chopped
- 3 teaspoons of cumin
- 3 teaspoons of ground coriander
- 400 g canned puy lentils
- 100 g blanched almonds, thinly sliced
- 1 tablespoon of honey
- 450 g halloumi, sliced
- 1 tablespoon of vegetable oil
- parsley (if desired)
- salt and pepper to taste
- 250 g greek yogurt
- Cook the rice as you usually would. Once it's ready, set it aside.
- While the rice is cooking, caramelise the onions in the butter. After about 10 minutes (the onions should be soft and brown), add in the garlic, cumin, coriander, and lentils. Stir all together and cook over medium heat for about 3 minutes. Season with salt and pepper.
- In a small pan, over low heat, lightly brown your sliced almonds. Once they are golden in colour, toss them with the tablespoon of honey.
- Then stir the rice into the lentil mix. Top with the almonds.
- Heat the vegetable oil in a pan, fry the halloumi about 2 minutes on each side and slice it up and add it into the rice and lentil mixture.
- Top with chopped parsley if desired.
- Drizzle with the greek yogurt.
- I think this rice-lentil mixture is on the dry side so the greek yogurt really pulls it all together.