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Grains, Vegetables Sainsbury’s, Sainsbury8 4 servings

INGREDIENTS

75 g Long-grain brown rice; (3oz)
450 ml Vegetable stock; (3/4 pint)
2 ts Olive or sunflower oil
1 Onion; chopped finely
200 g Cooked red lentils; (7oz)
1/2 ts Dried mixed herbs
1 tb Tomato puree
8 lg Savoy cabbage leaves
1 397 gram can chopped tomatoes with herbs; (14 oz)
Salt and pepper
Chopped fresh parsley; to garnish

INSTRUCTIONS

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 minutes or until all the
stock is absorbed.
Meanwhile, heat the oil in a large pan and gently cook the onion for 5
minutes until soft. Add the cooked lentils, mixed herbs, tomato puree and
seasoning. Cook for a further 2-3 minutes.
Blanch the cabbage leaves in boiling water for 2-3 minutes. 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
chopped tomatoes.
Cover the casserole with a lid and bake in the oven for 30-40 minutes.
Serve hot, with fresh seasonal vegetables. Garnish with chopped parsley.
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