01 January 2013,23:39 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Heat half of the oil in a saucepan. Add the garlic and turmeric, cook for about half a minute. Stir in the rice and lentils.
  • Add the stock, tomatoes and cinnamon. Adjust seasoning with salt and pepper to taste.
  • Stir once and bring to the boil. Simmer to low flame, cover and cook for about 20-25 minutes or until the rice and lentils are tender.
  • Stir in the beans, Cover and allow it to stand for few minutes or until the beans heat through.
  • Heat the remaining oil and butter in a frying pan. Add the spring onions and cook for 5 minutes or until soft.
  • Lightly beat the eggs with 2 tablespoons of the herbs, adjust seasoning with salt and pepper.
  • Pour the egg mixture over the spring onions. Stir gently, drawing the mixture from the sides to the centre as the omelette sets.
  • When the omelette is almost set, stop stirring and cook for about half a minute or until golden.
  • Remove the omelette from the pan, roll up and slice into thin strips. Fluff the rice up and remove the cinnamon stick.
  • Transfer the rice to the serving plates, top with strips of omelette and the remaining chopped herbs. Garnish with sprigs of dill and serve.


  • 25 ml Cooking oil
  • 1 garlic clove, peeled and crushed
  • ½ teaspoon ground turmeric
  • 150 grams mixed long- grain and wild rice
  • 50 grams red lentils
  • 250 ml vegetable stock
  • 220 grams can chopped tomatoes
  • 2 inch piece cinnamon stick
  • Salt and freshly ground black pepper, to taste
  • 420 grams mixed beans, drained and rinsed
  • 2 teaspoon butter
  • 1 bunch spring onions, trimmed and finely sliced
  • 3 medium eggs
  • 4 tablespoon freshly chopped herbs
  • Sprigs of fresh dill, to garnish

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