Ingredients
- Maggi chicken broth2 cubes
Water1000 ml
Green Lentils300 grams
Olive oil2 tablespoons- Medium-sized onion1 piece
- Peaches150 grams
American Rice300 grams
Cumin Powder1 teaspoon
Cinnamon Powder2 teaspoons
Orange Peel2 tablespoons
Steps
- 1
Place the Maggi chicken broth with water and green lentils in a medium-sized pot and bring to a boil. Cover and simmer for 10 minutes or until the lentils are partially cooked. Drain the lentils from the water and place them in a large dish aside (also set the chicken broth aside).
10 minRequired Tools:
Pot - 2
Heat the olive oil in a medium-sized pot, and sauté the onion for two minutes. Then, add the peaches and sauté while stirring for an additional two minutes or until the onion turns golden.
4 minRequired Tools:Pot - 3
Then, add the soaked rice, spices, and orange peel and stir the mixture for a few seconds. Add two and a half cups or 625 ml of the remaining lentil broth and the boiled lentils.
2 min - 4
Allow the mixture to boil while stirring continuously. Cover the pot and simmer for 20-25 minutes or until the rice and lentils are fully cooked and the water has completely evaporated.
25 minRequired Tools:Pot - 5
Serve the dish hot or cold as a salad.
Nutrition Facts
Waterper 100gGreen Lentilsper 100gOlive oilper 100gAmerican Riceper 100gCumin Powderper 100gCinnamon Powderper 100gOrange Peelper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.