Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 75 gm Long-grain brown rice, (3oz)
- 450 ml Vegetable stock, (3/4 pint)
- 2 tsp Olive or possibly sunflower oil
- 1 x Onion, minced finely
- 200 gm Cooked red lentils, (7oz)
- 1/2 tsp Dry mixed herbs
- 1 Tbsp. Tomato puree
- 8 lrg Savoy cabbage leaves
- 1 x 397 gram can minced tomatoes with herbs, (14 ounce)
- Â Â Salt and pepper
- Â Â Minced fresh parsley, to garnish
Direcciones
- Preheat the oven to 180 C/350 F/Gas Mark 4.
- Place the rice in a saucepan with the stock.
- Bring to the boil, cover and simmer gently for 20 min or possibly till all the stock is absorbed.
- Meanwhile, heat the oil in a large pan and gently cook the onion for 5 min till soft. Add in the cooked lentils, mixed herbs, tomato puree and seasoning. Cook for a further 2-3 min.
- Blanch the cabbage leaves in boiling water for 2-3 min. Drain well.
- Combine the lentil and rice mixtures and mix well. Divide into 8 and place in the centre of each cabbage leaf.
- Fold the edge of each leaf towards the centre to completely cover the filling and then form into a neat square parcel.
- Place in a shallow 1.2 litre (2pint) casserole dish and pour over the minced tomatoes.
- Cover the casserole with a lid and bake in the oven for 30-40 min.
- Serve warm, with fresh seasonal vegetables. Garnish with minced parsley.
