| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg4, Vegetarian |
4 |
servings |
INGREDIENTS
| 100 |
g |
Split red lentils |
| 100 |
g |
White rice |
| 2 |
md |
Onions; grated |
| 2 |
sl |
Wholewheat bread; ground |
| 2 |
tb |
Fresh chopped coriander |
| 2 |
ts |
Vegetable bouillon powder |
| 3/4 |
pt |
Water |
| 1 |
tb |
Lime juice |
|
|
Salt and freshly ground pepper |
|
|
For basting |
| 2 |
tb |
Sunflower oil |
| 1 |
|
Red chilli; deseeded and finely |
|
|
; chopped |
| 1 |
ts |
Tomato pur.e |
| 1 |
ts |
Honey |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1. Cook the lentils and rice in water and bouillon powder for 20-25
minutes, until they are both light and fluffy.
2. When still hot beat well to breakdown the rice and release the gluten.
3. Add the grated onion and allow to cool.
4. Stir in the coriander, lime juice and ground breadcrumbs.
5. Season to taste and shape into batons.
6. Place all the basting ingredients in a screw top jar.
7. Brush over the batons while cooking.
8. Serve in rolls with coriander relish and Capsicum and Peanut Salsa.
Tips: Brown rice will not give the binding quality of white rice. Grating
the onions saves having to pre-cook them and gives the batons an even
consistency.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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