Tuesday, April 26, 2011

Nando's Roasted Reds Lentil & Rice Risotto

Here is a simple--and simply delicious--recipe from the makers of the famous Nando's Peri-Peri Sauces from South Africa. This recipe serves 6 and uses one of my favorite Nando's products, their Roasted Reds Cooking & Grilling Sauce made with roasted sweet red peppers, tomatoes, and just a touch of Peri Peri chili peppers.

1 onion, chopped
4 Tbs olive oil
1 cup long grain rice
1/4 cup brown lentils, picked over & rinsed
1 1/2 cups chicken or vegetable stock or broth
1 jar Nando's Roasted Reds Cooking Sauce
2 bay leaves
1/2 tsp salt, optional
Chopped fresh cilantro or parsley as garnish, if desired

Preheat oven to 350F degrees. In a large, oven-safe lidded pot saute the onion in the olive oil until translucent and soft. Add the rice and saute for a couple of minutes, making sure the rice is well-coated with the oil. Stir in the stock or broth and the Roasted Reds Sauce, and bring to a boil. Add the lentils and bay leaves, stir & cover, then place the covered pot in the oven and cook at 350F degrees for 30 minutes. Remove from oven, uncover and fluff with fork - if all the liquid is not absorbed, return to oven for a few more minutes until the liquid is absorbed (rice should still be moist). Taste and season with salt if desired. Sprinkle with chopped cilantro or parsley as garnish, if desired.

Zestfully yours,

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