This recipe is quick, given that we are working with cooked rice and lentils. Using left over rice is a great idea if you have some. The lentils are boiled in water for 10 to 13 minutes and after the onions are cooked, it’s a matter of sautéing the rice, lentils and vegetables for a few minutes then layering with the onions and serving.

I enjoyed this dish as is, which renders it a delicious vegetarian or vegan meal. It can also be enjoyed with meat and side vegetables or salads if you will.

You will notice in the recipe that I did not use any salt and pepper. This is because the seasoning have salt and pepper comes from the dried cayenne which was enough for me. Sometimes a little break from good old salt & pepper is not a bad idea. For those who like a bit of salt, I recommend adding salt & pepper to the onions just before they’re cooked as this will have the flavors infuse with cooked salt.

I have to mentioned that the Swiss Chard is grown in our garden and the cayenne pepper comes from my mother’s garden – very important information. Is it obvious that I enjoy finding ways to use home grown crops? I sure hope it is loud and clear!

Ingredients:

4 Medium Onions, sliced

4 Cups cooked white rice

3 Cups Cooked brown lentils

4 Tablespoons minced garlic

2 Tablespoons sunflower oil for the onions

2 Tablespoons sunflower oil for the rice

2 Tablespoons margarine or butter – I used wooden spoon yellow margarine.

2 Tablespoons Robertson’s Lemon & Herb Seasoning

4 Cups frozen Swiss Chard- washed and thinkly sliced.

1 Cup thinly sliced Carrot- peeled and washed cut in half lengthwise and then each half sliced.

1 1/2 Tablespoon 6 Gun Seasoning

1 teaspoon crushed Chilli flakes – I used dried cayenne pepper from my mom’s garden and ground it lightly in a grinder.

Method:

1. Onions: Sauté the onions in 2 tablespoons of oil until they’re brown. This should take 10 to 15 minutes.

2. In another, add the oil and butter for the rice with garlic, Seasoning and Chilli. Sauté for 2 minutes.

3. Add the rice and lentils to the garlic and fry for 7 minutes, stirring continuously.

4. Add the Swiss Chard and carrots. Mix, then put the lid on for 3 minutes. Switch the stove off and grab your serving dish.

5. Layer the rice and onions interchangeably, finishing with a layer of onions. Cover the dish for the onions and rice for 2 minutes to let them sweat and infuse they’re flavors together.

6. Serve as desired.